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.
Why it works
The sharpness of the raw onions and acidity of the lemon juice make a perfect accompaniment for any dry meat recipe.
How to make it
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.
Pro tip: 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.
More Dips & Sauces recipes
⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
- 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.