Fresh coriander chutney


Ingredients 5
  • 40
    coriander leaves- including stalks
  • pinch of salt to taste
  • 1
    green chili- chopped, seeds removed if preferred
  • Dash of water
  • juice of half a lemon (or lime)


In a blender or pestle and mortar, grind all the ingredients together into a paste

Taste and add salt if necessary. Add as much lemon (or lime) as preferred.

Serve with a rich meaty curry and crispy samoosas.

Lasts up to 5 days

Reprinted with permission of Damian Ettish.


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