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Fresh coriander and peanut chutney

Tom Kime from Market Kitchen
Hot, sour, sweet and salty - Tom Kime's fresh green Indian chutney will be ready in minutes

Fresh coriander and peanut chutney

Method

1. Roast the peanuts in a dry frying pan until they turn golden brown, taking care they do not scorch. Remove from the heat and allow to cool.

2. Put the toasted peanuts, garlic, salt, sugar, cumin and ground coriander in a food processor and whizz to a paste. Add the green chilli, fresh coriander and 2 tbsp water. Process until a smooth puree or leave with a bit of texture, as you fancy.

3. Spoon the mixture into a bowl and stir in the lime juice. Taste for seasoning. It should be hot from the chilli, sweet from the roasted peanuts and salty and sour from the lime juice. Use straight away.

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Serves: 6-8

Prep: 5 min
Cook: 5 min

Ingredients
3 tbsp skinless raw Peanuts
1 garlic clove, peeled
1/2 tsp Salt
1 tsp Sugar
1 tsp ground cumin
1 tsp ground coriander
4 medium-hot fresh green chillies, deseeded and finely chopped
1 large bunch Coriander, roughly chopped
2 limes, juice only