..a bunch of fresh coriander and the juice of a zesty lime with garlic and green chillies thrown in gives the most sublime chutney to awaken the tastebuds you never thought you had!
Simple ingredients giving a delicious chutney and my daughter’s favourite. This green coriander chutney complements many Indian snacks and stuffed breads such as spiced potato parathas.
In a more contemporary world, it is even good company drizzled over a plate of nachos with melting cheese! It keeps very well in the fridge for up to a week and lifts your ordinary cheese sandwich to a whole new level. Traditionally it was made with a pestle and mortar, but today we are blessed with a variety of food processors and blenders. Now I have used a range of these machines over the years and my favourite is the Nutribullet …yes I know it is for known for making healthy fruit and vegetable smoothies, but this blender gives it a smooth finish which lends a much better flavour to the finished chutney!
Whichever way you make it, let me know what you have it with!
Zesty Coriander Chutney
- 1 cup chopped green coriander with stalks
- Juice of ½ lime
- ½ clove of garlic
- ½ teaspoon salt
- 1 green chilli chopped (adjust to taste)
- 1 teaspoon unrefined brown sugar
- 1 tablespoon water
- 3 tablespoon yoghurt
Place all the ingredients above into the blender.
Whizz the ingredients in the blender for a minute – how long this will take depends on your blender and the texture that you prefer.
Empty the chutney into a bowl and enjoy!
This coriander chutney can be stored in the fridge for up to a week.