Fresh Coriander And Ginger Chutney
|Virgin olive oil||30 Milliliter (2 Tablespoon)|
|Spanish onions||2 Pound, skinned, chopped (900 Gram)|
|Garlic||3 Clove (15 gm), skinned, chopped|
|Root ginger||1 Ounce, coarsely grated (25 Gram)|
|Green chili||1 , seeded and chopped|
|Coriander leaves||8 Ounce, roughly chopped (Leaves And Stems, 225 Grams)|
|Freshly squeezed lemon juice||30 Milliliter (2 Tablespoon)|
|Salt||15 Milliliter (1 Level Tablespoon)|
|Caster sugar||30 Milliliter (2 Level Tablespoon)|
1. Pour the olive oil into a shallow heatproof dish and microwave on HIGH for 1 minute. Add the onions, garlic and ginger. Microwave, covered with cling film or a lid, on HIGH for 6 minutes, stirring halfway through cooking time.
2. Put the chopped chilli and coriander into a food processor or blender. Spoon in the hot mixture and add the lemon juice, salt and sugar. Process until blended (chopped but not pureed) for about 30 seconds, no longer.
3. Spoon into hot sterilized jars. Cover, seal and label and store in the refrigerator or in a cool, dark place. Use within a few weeks.