Dadi’s coriander chutney

Name: Dadi’s coriander chutney
Prep time: 7 min
Total time: 7 min
Yield: Makes about 185 ml (¾ cup)
Cuisine: Pakistani
Ingredients: 1 tablespoon ground dried pomegranate seeds (anardana) or 2 tablespoons fresh pomegranate seeds; 1-2 tablespoons full-fat Greek-style yoghurt; 1 teaspoon salt; 1 green finger chilli, deseeded if desired; 2 tablespoons unsweetened desiccated coconut; 1 teaspoon cumin seeds, roasted in a dry frying pan and ground; juice of 1 lime; ¼ teaspoon turmeric powder; 1 tablespoon brown sugar or jaggery; 1 large bunch of coriander (cilantro), leaves and stems – about 200 g (7 oz) in total; 20–25 mint leaves

Preparation info

Makes about
185
ml (¾ cup)

Difficulty
Easy
Ready in
10 min

Appears in

Andaza

By Sumayya Usmani

Published 2023

About

A staple in my kitchen - I eat this with everything! I love it with my lentil dumplings, for dipping chapattis into, or on the side with rice and daal; sometimes I even use it as a marinade.

Ingredients

1 large bunch of coriander (cilantro), leaves and stems – about 200 g (7 oz) in total
20–25 mint leaves
1

Asia
Pakistan
Karachi
Side dish
Gluten-free
Vegetarian
Lent

Method

Blitz all the ingredients in a blender or small food processor (or pound with a pestle and mortar) until smooth.
This chutney is best used immediately, but can be stored in an airtight container in the fridge for up to 5 days.