If you have a whole bunch of cilantro left from another recipe, you can use it to make this lemony chutney. This chutney is very delicious when paired with chicken, white fish, and baked potato.
INGREDIENTS:
1 cup Cilantro, leaves and stems
1/2 inch Ginger, peeled and cut into pieces
1/2 Lemon, juice
2 tablespoons Olive Oil
3/4 teaspoon Cumin Powder
1/3 teaspoon Salt
DIRECTION:
1. In a food processor, add all the ingredients. Blend until it is well incorporated. This chutney can be kept in the fridge for up to 4 days.
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