Green Coriander Coconut Chutney Food
GREEN CORIANDER CHUTNEY (INDIA HARA DHANIYA CHUTNEY)
Stashing this for when the garden is pumping out the coriander & peppers & I want something other than salsa. Came in an email - I guessed the yield.
Provided by Busters friend
Categories < 15 Mins
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Wash coriander, drain well to remove any excess moisture.
- Place the first 7 ingredients on a food processor and blend till smooth. If necessary you can add a little more lemon juice to help in the blending.
- Remove to a serving dish.
- Heat the oil in a frying pan and fry the asafoetida, mustard seeds and curry leaves till the mustard seeds POP and Crackle!
- Pour the oil and spices over the chutney, cover the dish and leave for 5 minutes.
- Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.
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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