If you’re a fan of the green chutney (called Dhania) served at Indian restaurants, here’s a recipe for you to enjoy as a dip for pappadums (which are dairy-free and soy-free!), or as a spread on a sandwich using your favorite dairy-free/soy-free bread or tortilla. You will need a mini food processor to grind these ingredients together. I've used the Cuisinart Mini-Prep Food Processor, but you may have a brand that you prefer.
1 medium bunch fresh cilantro
1-inch slice of fresh ginger
½ tsp. cumin seeds
1 green chili
1 tsp. lemon juice
1. Pinch off the bottom stems of cilantro up to the lowest set of leaves.
2. Cut ginger into smaller pieces, but don’t mince.
3. Slice chili with or without seeds depending on your preference.
4. Put all ingredients into food processor and add just a ½ tsp. of water.
5. Blend until smooth, adding small amounts of water (if necessary) to make chutney less chunky, depending on your preference.
NOTE: This does not make a large amount of chutney. Just enough for a couple of sandwiches, or one meal’s worth of papadum-dipping.