Green chutney

Name: Green chutney (Coriander, coconut and chilli)
Prep time: 5 min
Total time: 5 min
Yield: Makes about 150–200 ml/5–7 fl oz/⅔–scant 1 cup
Cuisine: Pakistani
Ingredients: 4 tbsp water; 1 tsp salt; 1 tsp dry-roasted cumin seeds; juice of ½ lime; 2 tbsp unsweetened desiccated (dry) coconut; ½ tbsp brown sugar or jaggery; 1 small green chilli, deseeded (optional); ½ tsp ground turmeric; ½ tbsp brown sugar or jaggery; 10–12 mint leaves; 1 large bunch of coriander (cilantro) leaves

Coriander, coconut and chilli

Preparation info

Makes about
150–200 ml

Difficulty
Easy
Ready in
5 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

This is a classic green chutney, aromatic and exotic, and with many uses. You can make it as dip, side sauce or marinade, or with fish dishes – if you want a lighter, less spiced option, just mix with 2–3 tablespoons of plain yogurt.

Ingredients

1 large bunch of coriander (cilantro) leaves
10–12 mint leaves
1 small green chilli

Asia
Pakistan
Starter
Side dish
Preserve
Summer
Spicy
Vegan
Gluten-free

Method

Blitz all the ingredients in a blender until it is smooth. This is best used immediately but can be stored in an airtight container in the fridge for up to 4–5 days.