2 bundles of fresh coriander (cilantro) leaves (save the stems for your curries)
1 small onion, chopped
3 small green chilies, chopped (remove seeds and membranes for less heat)
1-inch piece fresh ginger, chopped
2 garlic cloves, peeled
juice of a lemon
1/3 pkg. coconut cream
1/4-1/2 cup ground almonds
1 tsp. salt
1/2 tsp. cumin
1/4 tsp. pepper
1In a small bowl, soak the raisins in some warm water while you get the rest of the chutney going. Put the coriander, onion, chilies (Theresa keeps the seeds and membranes - where most of the heat is - in one, and removes the others), ginger, garlic and lemon juice into a blender and pulse, scraping down the sides, until it’s partially blended. Drain the water off the raisins and add them along with the coconut cream, almonds, salt, cumin and pepper and blend, pouring in a bit of water as needed to help blend it into a fine paste.
2Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to 4 days, or freeze for longer storage. Makes about 2 cups.