Reza Mahammad
Reza Mahammad makes a fresh-tasting chutney - perfect for serving with samosas
Reza Mahammad makes a fresh-tasting chutney - perfect for serving with samosas
Coriander and walnut chutney
Method
Using a food processor, finely chop the coriander, green chillies, garlic, walnuts and raisins. Don't over do it though - it shouldn't turn into a paste. Dissolve the sugar in the lemon juice or vinegar, and then add to the coriander and walnut chutney. Stir to mix and serve as an accompaniment to Indian snacks.
Prep:
10 min
Ingredients
225g fresh coriander leaves12 hot green chillies, seeds removed
20g garlic cloves, peeled
25g broken walnuts
25g raisins
25g caster sugar, or 15g fructose
2 tsp Salt
4 Lemons, or 6 tbsp white wine vinegar
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