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.
