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
Ingredients
  • 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
Directions
  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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For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!