Coriander chutney


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.


4 thoughts on “Coriander chutney

  1. 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.

  2. 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…

  3. 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.

  4. 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!

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