Green coriander chutney
An average of 4.0 out of 5 stars from 3 ratings
- Prepare
- less than 30 mins
- Cook
- no cooking required
Vivek Singh's trademark green coriander chutney can be whipped up in seconds and served with kebabs, samosas and other curries.
Ingredients
- coriander: 200g/7oz coriander leaves and stalks, washed thoroughly to remove any grit
- mint: 40²µ/1½´Ç³ú mint leaves (optional)
- garlic: 6 garlic cloves, peeled
- bird's-eye chillies: 6 green bird's-eye chillies, stalks removed
- vegetable oil: 5 tbsp vegetable oil
- salt: 2 tsp salt
- sugar: 1 tsp sugar
- lemon: 1 lemon, juice only
Method
Put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days).
When ready to serve, mix with the salt, sugar and lemon juice.
