Tangy coriander chutney

Tangy coriander chutney

By
From
Anjum's Quick & Easy Indian
Makes
200 ml
Photographer
Lisa Linder

This is the chutney that I use the most. It is tangy, herby and very fresh. It goes with snacks and street food, in sandwiches, marinades and with almost anything, adding a sense of vibrancy wherever it appears.

Ingredients

Quantity Ingredient
50g coriander leaves and stalks
20g mint leaves
2 1/4-2 1/2 tablespoons lemon juice, or to taste
30g roasted shelled pistachios
1/2-1 green chilli
salt

Method

  1. Whizz everything together with 2 1⁄2–3 tablespoons of water until very smooth and homogenous. Taste and adjust the salt and lemon juice to taste.

Note

  • I often whizz together a big batch of this and freeze it in a shallow container; it is easy to scrape some from the top when I need it, or use a knife to cut out a frozen block and ease it out of the container.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again