A wonderful spicy and tangy chutney with coriander, onions, chilli and garlic. The perfect accompaniment for many Indian snacks.
This coriander chutney has a wonderful mix of fresh ingredients which complement one another beautifully, creating a lovely depth of flavours.
It is such a simple recipe! Blend all the ingredients together – and you’re done! I prefer to blend till the chutney is slightly chunky, rather than completely smooth, for a lovely texture.
The sharpness of the raw onions and acidity of the lemon juice make a perfect accompaniment for any dry meat recipe. In fact this chutney goes extremely well with these Shami Kebabs or Kashmiri dry lamb.
Allow to sit at room temperature for approximately 20 minutes to allow all the flavours to come together.
It can be kept refrigerated for up to 2 days, or frozen in ice trays – but will have a milder taste when defrosted.
- 1 cup fresh cilantro/coriander
- 1/2 medium red onion
- 1/2 inch ginger
- 1 clove garlic
- 1 teaspoon cumin powder
- 2 small green chillies
- 1 teaspoon oil
- 1/2 lemon, juiced
- salt to taste
- Blend the onion, ginger and green chillies first, followed by the rest of the ingredients, saving the lemon juice to stir in at the end. Serve in a small glass bowl at room temperature.