Fresh Coriander Chutney

1 bunch (¼ pound) fresh coriander leaves and stems (also known as cilantro or Chinese parsley)

¼ cup fresh lemon juice

¼ cup water

¼ cup grated coconut

2 tablespoons fresh ginger root, chopped

1 teaspoon barley malt or raw honey

1 teaspoon natural mineral salt

¼ teaspoon fresh ground black pepper

Blend the lemon juice, water and fresh coriander until the coriander is chopped.
Add the remaining ingredients and blend until it is like a paste.
Use sparingly. This chutney can be stored in a covered container in the refrigerator for up to one week.
For a silkier texture, use only the leaves and the tops of the fresh coriander stalks.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥫Chutney

Cuisine🇮🇳Indian

Occasions🍽️Accompaniment📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 10m