Coriander Chutney

Name: Coriander Chutney
Prep time: 15 min
Total time: 15 min
Yield: 5 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 200 g coriander leaves; 3 green chilies; 1 garlic clove; 0.5 tsp salt; 1 tsp lemon juice; 2 tsp tamarind juice; 2 tsp coconut cream; 2 tbsp natural yoghurt

Green chilies, coconut cream and yoghurt come together in this South Asian chutney, seasoned with clove and tamarind and made without cooking.

15 min · Serves 5 · Easy

Method

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Time: Prep 15 min · 15 min total
Difficulty: easy

1
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.
2
Adjust seasoning as per taste. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
3
** servings is a rough guess,as it depends on what the chutney is used for.