Coriander Chutney

Name: Coriander Chutney
Yield: Makes 200 ml
Cuisine: Indian
Ingredients: 100 g coriander, stalks included; 2.5 cm piece of fresh ginger, peeled and grated; 2 hot green chillies, chopped; 2 tablespoons urad dhal (black lentils); 4 curry leaves; salt; 75 ml water; ½ teaspoon black mustard seeds; 2 tablespoons urad dhal (black lentils); ½ teaspoon sugar; 50 ml coconut milk or natural yoghurt; 50 ml coconut milk or natural yoghurt; 100 ml vegetable oil; 2 garlic cloves; ½ teaspoon ground cumin; juice of ½ lemon; ½ teaspoon salt

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This basic Indian-style chutney can be made either raw or cooked, and I include both versions here. Either way, it makes a great dipping sauce for serving with grilled lamb cutlets, crispy spicy samosas or simply with poppadoms.

Ingredients

For the Raw Chutney

100 g coriander, stalks included
2 hot green chillies, chopped
2.5 c

Asia
India
Sauce
Vegan
Gluten-free

Method

For the Raw Chutney

Put all the ingredients except for the coconut milk or yoghurt in a blender and blitz to a coarse purée.
Add the coconut milk or yoghurt and blitz again until smooth, then transfer to a jar or covered bowl and refrigerate. The raw chutney will keep in the fridge for 2–3 days.