INGREDIENTS:
1 bundle fresh cilantro (coriander)
1 whole head of garlic
2 tablespoons finely chopped hot peppers (you can add more or less to taste)
1 tomato chopped
4 tablespoons distilled vinegar
1 teaspoon black pepper
1 tablespoon cilantro seeds (whole or ground)
2 teaspoons salt
juice from 1 lime
INSTRUCTIONS:
Start by thoroughly rinsing the cilantro. Remove the stems from the leaves and discard. Roughly chop the cilantro leaves and put them into a food processor. Remove the skin from the garlic and roughly chop. Add to the food processor along with the rest of the ingredients. Turn on the food processor and mix all the ingredients thoroughly. Store in a glass jar in the refrigerator. This chutney will keep for up to a month refrigerated. Serve as a sauce for Bolani (afghan fried leek pancakes) or as a hot sauce with your favorite food.
