Moroccan Coriander Chutney

I borrowed from a bunch of different recipes for chutneys, adapting this for taste and local ingredients...enjoy!

Half a large onion or a small onion, chopped
One hot dried soudania pepper (or your choice of hot chile pepper), chopped, with seeds
One inch fresh ginger, peeled and chopped
2 cloves garlic, peeled and chopped
1 tablespoon olive oil
1 tablespoon of honey (note: if you add these in sequence and use the same spoon, don't wash in between - the oiled spoon lets the honey slide off faster)
Juice of one lemon (other note: use your fingers to squeeze the lemons and catch seeds, and as an added bonus it'll help wash away the smell of garlic from your hands)
1 1/2 tsp salt
1 tsp sugar
1/2 tsp cumin
1/2 tsp ras al hanout
and, of course
about 3/4 cup fresh cilantro, chopped (umm guessed on the amount...for those living in Morocco, use 10 ryals' worth)

Blend together and enjoy!

Variations: use argan oil, add fresh ground coriander seeds, or substitute lime for lemon

I should add that this was a culturally motivated chutney. Yesterday I was buying some veggies in town and wound up with 9 dirhams' worth. Loathe to give me change for my 10 dirham coin, as Moroccan merchants often are, my bu lkhdrt (literally: owner of the greens, or my vegetable guy) started offering me a dirhams' worth of things...I finally caved and accepted a dirham's worth of cilantro - which, as anyone who's ever shopped for food in Morocco knows, is more than one person can use in a month.

Hence the chutney...