Title: Cilantro Chutney (Washington)
Categories: Restaurant, Condiments, Washington
Yield: 1 Servings

2 bn Cilantro
1 Tomato
1/8 Onion
1 Lemon; juice of
1/2 ts Salt
1/4 ts Chili powder

Break off the big stems of the cilantro and wash the leaves well. I wash
the leaves twice by soaking them in a bowl of water.

Place all the ingredients in a food processor and pulse. Chutney can be
left chunky or processed until smooth.

Note: We use this on top of our black bean burritos, also as a garnish on
top of salads and soups.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams

Recipe by: Antique Sandwich Co., Tacoma, Washington