Cilantro Ginger Chutney

This vibrant all-purpose chutney is full of zingy flavour. Choose bright green cilantro with sturdy stems and fresh (not wilted) leaves. Serve with samosas, chicken, fish or tacos.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: September 2013

Prep time 10 minutes
Total time 10 minutes
Portion size 1 cup

Ingredients
1 tbsp (15 mL) lemon juice
1 shallot, chopped
1 piece (1 inch/2.5 cm) ginger, peeled and sliced
1 red or green chili pepper, halved lengthwise and seeded
1/2 tsp (2 mL) cumin seeds
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) salt
1 bunch cilantro, (about 7 cups)

Preparation
In blender, purée together 1/2 cup water,lemon juice, shallot, ginger, chili pepper, cumin seeds, pepper and salt. Add cilantro, 1/2 cup at a time, puréeing until smooth and scraping down side as needed.

Make-ahead: Refrigerate in airtightcontainer for up to 2 weeks or freeze for up to 3 months.

Nutritional Information per 1 tbsp.: about
cal 3 pro 0 total fat 0 sat. fat 0g
carb 1g dietary fibre 0 sugar 0g chol 0mg
sodium 40
http://www.canadianliving.com/food/cilantro_ginger_chutney.php