Himalayan relish


Preparation info

  • Difficulty


  • Makes

    1 x 500 ml


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Something quite unusual here, but very tasty! Try it alongside the momos, and as another condiment for Puri chana chaat masala — or simply scoop it up with one of the breads in this book.

Preparation 10 minutes


  • 2 bunches coriander (cilantro), including the roots, roughly chopped
  • 125 ml (4 fl oz/½ cup) lemon juice
  • 55 g (2 oz/1 cup) dried coconut flakes
  • 7.5 cm (3 inch) knob of fresh ginger, peeled and chopped
  • 1 tablespoon raw honey
  • 1 teaspoon Himalayan pink salt


Place the coriander and lemon juice in a high-speed blender. Add 125 ml (4 fl oz/½ cup) water and pulse until well combined.

Add the remaining ingredients and blend into a paste.

Spoon into a sterilised jar, seal and refrigerate. The relish will keep in the fridge for up to 1 week.