CILANTRO CHUTNEY

Cilantro Chutney

Yield Makes about 2 cups

Ingredients

1 large bunch cilantro, washed and roughly chopped (about 2 ounces) 

6 scallions, coarsely chopped 

2 hot green chile peppers (such as Serrano or Thai), roughly chopped 

1 teaspoon sugar 

2 tablespoons peeled, chopped fresh ginger 

1 teaspoon ground cumin 

1 teaspoon salt 

    1/4 cup fresh lemon juice 

1/4 cup extra virgin olive oil

Place all the ingredients except olive oil in a blender. Blend at medium speed, slowly drizzling in the olive oil, until smooth. Store refrigerated, in an airtight container for up to 3 days.