GREEN CORIANDER CHUTNEY
This is Nigella's recipe and is really delicious. I serve it as a side to Indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate.
Provided by Ferng
Categories Chutneys
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.
- Add the coriander and mint and pulse until they are blended.
- Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed.
- This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.
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William Donmyer
[email protected]I'm always looking for new chutney recipes and this one definitely didn't disappoint. It's so easy to make and it has a great flavor. I will definitely be making this again.
Sylvester Paulus
[email protected]This chutney is so refreshing and flavorful. I love the combination of coriander and green chilies. It's the perfect condiment for any Indian meal.
Gorish Khan
[email protected]I'm not sure if I did something wrong, but my chutney turned out really bland. It didn't have much flavor at all.
Aniya
[email protected]This recipe is a great way to use up leftover coriander. I always have a bunch of it in my fridge and I'm always looking for new ways to use it.
Teresa Bryant
[email protected]I love the vibrant green color of this chutney. It's so inviting and makes me want to eat it right away.
Mrs Shamaa
[email protected]This chutney is the perfect addition to any Indian meal. It's flavorful, refreshing, and it really brightens up the dish. I highly recommend it!
Rocky Ross
[email protected]I followed the recipe exactly and my chutney turned out runny. I'm not sure what went wrong.
Chukwubueze Augustine
[email protected]This chutney is so easy to make and it's so versatile! I've used it as a dipping sauce, a marinade, and a spread for sandwiches. It's always a hit.
Richard Long
[email protected]I'm not a big fan of coriander, but I decided to give this recipe a try anyway. I was pleasantly surprised! The chutney had a nice balance of flavors and it was not overpowering. I would definitely make this again.
simone williamson
[email protected]I tried this recipe but I found it to be a bit too spicy for my taste. Next time, I will use fewer green chilies.
SN SHIHAB
[email protected]This recipe is a great way to use up fresh coriander. I love the addition of green chilies, which give the chutney a nice spicy kick. I also appreciate that this recipe is vegan and gluten-free.
Soap
[email protected]I made this chutney for the first time last night and it was a hit! My family loved the fresh, herbaceous flavor. I will definitely be making this again.
Antonio Adams
[email protected]This green coriander chutney recipe was excellent! It had a vibrant green color and a delicious, tangy flavor. I used it as a dipping sauce for samosas and pakoras, and it was the perfect accompaniment. Thanks for sharing this recipe!