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1 x 250 ml
jarEasy
20 min
Published 2018
Quickly plunging the coriander in boiling water, then straight into iced water, helps keep this chutney vividly green. Serve it with kebabs.
Bring a small saucepan of water to the boil, and have a bowl of iced water on standby.
Plunge the coriander leaves into the boiling water for 3–5 seconds, then remove with a slotted spoon and immediately refresh in the iced water. When cooled, dry on paper towel and roughly chop.
Place the coriander, garlic, chilli and walnuts in a blender or food processor and whiz until a text