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.