Green Coriander Chutney
Servings: 1 tsp per person
This chutney can be eaten with many Indian snacks and would be very tasty as a sandwich spread.Print Recipe
- 2 bunches -large fresh coriander Washed and roughly chopped, including the stalks
- 1 medium green pepper deseeded and cut into large pieces, optional. The green pepper gives the chutney the bright colour and can be a good substitute if the coriander bunch is small.
- 4 Green chillies
- 3 cloves garlic optional
- 2 cm piece fresh skinned ginger cut into rough cubes
- 1 tsp cumin seeds
- Half Lemon juice
- 1 tsp sugar
- 1 tsp Salt or to taste
- Half cup Water
- Half cup Peanuts roasted and finely ground
- In a liquidiser, first add water and then all the other ingredients except the ground peanuts.
- Grind all to a smooth paste. Only add more water if required to help with the grinding.
- Add ground peanuts and mix. If whole peanuts are added to the main mix, you will get grainy chutney as the water does not allow it to grind any finer.
- Taste and add extra salt, sugar, lemon or chillies as required. If the chutney has become too runny, then add more ground peanuts and adjust taste accordingly.
This recipe will make about a medium sized jar and will keep in the fridge for about a week. You can also freeze the chutney in either small individual containers or initially in an ice-cube tray and then transferred into an airtight container. The frozen chutney tastes just as good and will keep for up to 4 months. This chutney usually accompanies many gujarati snacks like batetawada, kachori, dhokra or any variety of bhajias. It can also substitute Italian pesto and will give a kick to your pasta. You can also use it as a sandwich spread!.