Coriander Chutney
Coriander chutney is a sharp, fresh green condiment that takes only a few minutes and a blender. A whole bunch of coriander leaf is the base, with raw onion and green chilli for heat and lemon or lime juice to keep it bright. It is a common North Indian table sauce, good with papadum, chapati, meat or vegetable dishes. Swap in mint for a mint chutney, or add coconut, garlic or ginger.
Instructions
Wash the coriander well and shake off the excess water.
Chop the onion, green chillies and coriander finely, so the blender has less work to do and the paste turns out even.
Put the chopped ingredients in a blender and add the salt, the lemon or lime juice, and the cumin if you are using it.
Blend until you have a fine paste. Stop and scrape down the sides if any pieces stay unblended, then taste and adjust the salt or juice if you like.
Serve with papadum or chapati, or alongside meat and vegetarian dishes. It keeps in the refrigerator and freezes fairly well.
Make it personal.
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