Recipe - Cilantro Chutney

3 cup Cilantro, fresh, chopped
fine
1 small Green chili, fresh, remove
seeds, chopped fine
2 tablespoon Lemon juice
One half teaspoon Salt
One half teaspoon 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 CHILEHEADS DIGEST V3 #349
by wight@odc.net on Jun 8, 1997