Coriander Chutney
This chutney will keep for 2 weeks in the refrigerator. from the autumn 2008 issue of the lcbo's food and drink magazine.
Steps
Combine coriander leaves and stems with sugar , cumin , ginger , jalapeno pepper and lemon juice in a food processor.
Process until chopped.
Add yogurt and continue to process until smooth.
Season with salt and pepper to taste.
Ingredients
fresh coriander, white sugar, ground cumin, fresh gingerroot, jalapeno pepper, lemon juice, plain yogurt, salt & freshly ground black pepper