Recipe:  Dhanya Chatni (Fresh Cilantro Chutney)



Ingredients:

1/4 cup (60 ml) fresh lemon juice 
1/4 cup (60 ml) water
1/4 lb (125 g) fresh cilantro (fresh coriander, Chinese parsley) stems and
leaves,
thoroughly washed and coarsely chopped (about 2 cups, 500 ml, tightly packed) 
1/4 cup (60 ml) frozen or fresh grated coconut (unsweetened)
1/4 cup (60 ml) finely chopped onions 
2 Tbs (30 ml) finely chopped fresh ginger root 
1/4 tsp (1 ml) cayenne pepper, or to taste 
1 tsp (5 ml) sugar 
1 tsp (5 ml) salt

Instructions:

Combine the lemon juice, water, and 1/2 cup (125 ml) of the fresh
cilantro in an electric blender or food processor and blend at high
speed until the mixture is reduced to a puree.  Scrape down the sides
of the container and add another 1/2 cup (125 ml) of the coriander and
puree.  Repeat until all the coriander is pureed.  Add the remaining
ingredients and puree until it is perfectly smooth.  Taste and adjust
the salt or sugar if necessary.  Serve immediately.  Will keep for
about 1 week, tightly covered and refrigerated.  Makes about 2 cups
(500 ml).