Fresh coriander chutney

By: Reza Mahammad From: Delhi Belly

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Prep time:
10 mins, plus soaking
Cook time:
Serves:
4-6

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

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Ingredients

  • 2 bunches of fresh Coriander, finely chopped
  • 300ml natural Yogurt
  • 180 g desiccated Coconut, soaked in water
  • 6-8 whole green chillies
  • 5 clove Garlic, peeled
  • 02 pinches Salt
  • 03 pinches Sugar
  • juice of 2-3 limes or Lemons
  • poppadoms, to serve
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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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