Coriander Chutney
photo by Fairy Nuff
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
5
ingredients
- 200 g coriander leaves, roughly chopped
- 3 green chilies, roughly chopped
- 1 garlic clove, roughly chopped
- 1⁄2 teaspoon salt
- 1 teaspoon lemon juice
- 2 teaspoons tamarind juice
- 2 teaspoons coconut cream
- 2 -3 tablespoons natural yoghurt
directions
- Place all the ingredients in a blender and blend until the mixture become a paste. Add 4-5 tablespoons of cold water to ease blending. Add the yoghurt and mix well blended.
- Adjust seasoning as per taste.
- This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
- ** servings is a rough guess,as it depends on what the chutney is used for.
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Reviews
-
This was good, great flavours, but I couldn't get it to form a paste because the water kept seperating from the mixture. After I took the photo I mixed in two tablespoons of plain yoghurt and it held together well and tasted just as good. This really went well with your Tandoori chicken #124380 and your Spicy Potatoes #124381. I will definitely make this again but will add the yoghurt.
RECIPE SUBMITTED BY
UmmAzhar
london
Hi!!Im originally from India,but living in london,UK.I am a full time, STH mum to my 2 sons!!!!I love cooking,its been a passion since I was 15 as I have a wonderful cook for a mum...Now I keep busy trying to create new recipes and also discovering new recipes to feed my fussy son(S)...I find zaar very resourceful,and everytime I feel I have done enough with it,I find something more interesting:)))I am glad I found this site....it saves me when im out of ideas....