I’ve been going through a slightly obsessive coriander phase of late. The leaves work well in salads and give curries a fresh kick but nothing surpasses the wonder that is this coriander chutney. I always have a jar of it at home in the fridge. It is best eaten with samosas, dhoklas or, if you’re me, by itself.
Coriander Chutney
Yields: 1 jar
- 100g coriander (a large bunch)
- 100g plain peanuts
- 4 tablespoons of lemon juice
- 2 small green chillies, deseeded and finely chopped
- 1 teaspoon salt
- ¼ teaspoon turmeric
- 4 teaspoons brown sugar
In a bowl, wash and chop the coriander, add the peanuts and lemon juice. Chop and add two small chillies, de-seed them unless you like fire. Pop the mix into a blender until it’s got a pesto-like consistency. Add water if necessary.
It will keep for up to five days in a jar in the fridge.
I made this and used it, as suggested, in the Chicken curry recipe from the book. Super tasty for minimal effort – I approve! The leftover chutney went very well with poppadums too.
Made this to go with a curry for dinner tonight – it was just perfect and so easy to make – I shall make it again and again…
Have just made double quantity of coriander chutney from your book, the last batch I made (single quantity) went in one meal, my husband got a spoon when clearing the table and finished the lot. I did explain afterwards that it was supposed to last several days in the fridge.
Loved the recipe book, so many brilliant recipes – have bought copies for my two daughters as well. Thank you so much, lots of brilliant cooking.
This chutney is a wonderful example of the whole being greater than the sum of its parts. I just ate it on baked eggs for breakfast – delicious!