Make Ahead

Coriander chutney

August 20, 2010
Author Notes

This Indian chutney can be thickened with grated cucumber, providing cooling, hot and sweet relish to any main. It can be thinned with more yogurt, to liqueify and take on the role of 'dressing'. Whatever, however, we love it with rice and on salads
Kitchen Butterfly

  • Serves 4
  • 1/2 cup of thick yogurt (I used Turkish yogurt, similar to Greek yogurt)
  • 50 g fresh coriander leaves, washed
  • 25 g fresh mint leaves, washed
  • 1 - 2 garlic cloves, without skin
  • 1 green chilli pepper or 1/2 jalapeno
  • Caster sugar, to taste
  • Salt, to taste
  • 1 medium cucumber (optional)
  • Vegetables to serve - pepper stricks, cucumber fingers, cauliflower and broccoli florets, carrot sticks
In This Recipe
  1. In a mortar and pestle or food processor, make a paste of the coriander and mint leaves, garlic cloves and chilli pepper. You will need to add the chilli in little bits to control the heat,
  2. Season the herby paste with sugar (starting with 1/2 a teaspoon) and adjusting to taste. Season with salt to balance flavours - it should be a touch sweet, well salted and pleasantly hot. Stir the green paste into the yogurt, taste and adjust the sugar and salt and use as is/refrigerate. Alternatively, continue to the next step.
  3. If adding cucumbers, skin it (if you like) before grating. Sprinkle a pinch of salt on the grated cucumber and place it in a colander to drain for 15 minutes so the liquids are drawn out.
  4. Stir into the yogurt-herby mix. Refrigerate till ready to serve. Then pack a platter with the vegetables and chomp away

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