Coriander Cilantro Chutney

Course : Chutney
Serves: 4-6
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3 Cups Lightly Packed Cilantro -- (dont use the stems
1 medium Fresh, Hot Green Chilli -- coarsely chopped
1 1/2 tablespoons Lemon Juice
1/2 Teaspoon Salt
1/2 Teaspoon Ground Roasted Cumin Seeds
1/2 Teaspoon Freshly Ground Black Pepper

Preparation / Directions:

Combine all ingredients in the container of an electric blender. Blend, pushing down with a rubber spatula several times, until you have a paste. Empty the paste into a small non-metallic bowl. This relish/chutney goes well with Indian appetizers like samosas, pappadums and also on plain bread as a spread.

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