Fresh green coriander chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 75 g bunch fresh coriander; well rinsed (75 to | |
| 100) | ||
| 2 | Green chillies; coarsely chopped | |
| 1 | Garlic clove; coarsely chopped | |
| 1 | teaspoon | Freshly grated root ginger |
| ½ | Lemon; juice of | |
| 1 | teaspoon | Sugar |
| Salt; to taste | ||
| A little water; if necessary | ||
| Approx half pint Plain Yoghurt; (add more or less | ||
| ; according to taste) | ||
Directions
1 Place the coriander in a processor or liquidizer with the chillies, garlic, ginger, lemon juice, sugar and enough salt to taste. Blend until smooth - the consistency should be fairly thick.
2 If the ingredients are too dry and you're finding it difficult to blend, then add a little water, 1 tbsp at a time and try again. Be careful when you open the lid because the strong aroma of the chutney hits you immediately!
3 Add the yogurt to the coriander mixture and serve either as a dip or as a condiment for an indian dish. The chutney can be stored in the fridge for up to a few days.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.