Instructions: Note: When making the chutney, use only the top, leafy sections of the coriander plant, as the lower stems become stringy when pulverized.

Combine all ingredients in an electric blender. Blend, stopping and pushing down several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Store in an airtight container, refrigerated, up to 2 days.

Serves 4 to 6.

Cuisine: "Indian"

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