Coriander Chutney

• 3-1/2 cups (875 mL) packed fresh coriander leaves
• 1/2 cup (125 mL) packed fresh mint leaves
• 2 green onions, chopped
• half hot green finger pepper, seeded
• 1/4 cup (50 mL) water
• 1 tbsp (15 mL) lemon juice
• 2 tsp (10 mL) extra-virgin olive oil
• 1/4 tsp (1 mL) each granulated sugar and salt until smooth

1. Coriander Chutney:
2. In food processor or blender, puree together 3-1/2 cups (875 mL) packed fresh coriander leaves; 1/2 cup (125 mL) packed fresh mint leaves; 2 green onions, chopped; half hot green finger pepper, seeded; 1/4 cup (50 mL) water; 1 tbsp (15 mL) lemon juice; 2 tsp (10 mL) extra-virgin olive oil; and 1/4 tsp (1 mL) each granulated sugar and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.)

fresh coriander leaves, mint, green onions, pepper, water, lemon juice, extravirgin olive oil, sugar

Taken from www.epicurious.com/recipes/member/views/coriander-chutney-50067854 (may not work)