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Fresh coriander chutney

Reza Mahammad from Delhi Belly
Serve Reza Mahammad's deliciously tangy, simple-to-make chutney with poppadoms as a pre-dinner drinks nibble

Fresh coriander chutney

Method

1. Place the coriander, coconut, yoghurt, chillies, garlic, salt, sugar and lime juice in a food processor or jug blender.

2. Blend to a paste. Taste and adjust the flavouring as required, adding more lime juice, sugar or salt if needed.

3. Serve as a dipping sauce with poppadoms.

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Serves: 4-6

Prep: 10 min, plus soaking

Ingredients
2 bunches of fresh coriander, finely chopped
300ml natural yogurt
180g desiccated coconut, soaked in water
6-8 whole green chillies
5 garlic clove, peeled
a few pinches of salt
a few pinches of sugar
juice of 2-3 limes or lemons
poppadoms, to serve