Title: Cilantro Chutney
Categories: Chutneys, Pakistani
Yield: 1 Servings

3 c Cilantro, fresh, chopped
-fine
1 sm Green chili, fresh, remove
-seeds, chopped fine
2 tb Lemon juice
1/2 ts Salt
1/2 ts Cumin seeds, roasted, ground
1 pn Black pepper

Into a hot cast iron frying pan, put the cumin seeds. Toss for about 30
seconds and remove seeds. Grind into powder.

Put all the ingredients into the blender and puree into a paste. Use as
little water as necessary.

NOTES : This is a very common chutney found on the tables in many Karachi=
homes, used for dipping and flavoring.
Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349
by wight@odc.net on Jun 8, 1997