Coriander Chutney
This is a must have chutney!
Coriander chutney is great served with all kinds of dishes. From Tandoori chicken and meat to dosas and idlis, this is a good chutney recipe to have. It might be quick and easy to make but it tastes like you put a lot of work in.
The chillies you use are up to you. I like to use bird’s eye green chillies and a lot of them. I’ve toned the dosage down for the recipe but feel free to add more to taste.
I also love Indian chutneys served with lamb and chicken curries. All of my chutneys really add an extra dimension of colour and flavour to any recipe. I always like to have a few on the table to serve with curry. The good thing is they last in the fridge for quite a few days so can be made ahead of time.
If you enjoy this chutney recipe why not give my other great chutney recipes a go:
Coconut, Tomato & Chilli Chutney
Tomato, Onion & Chilli Chutney
Ready to blend. Very easy.
Ready to serve in minutes.
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Spicy Coriander Chutney
Ingredients
- 1 teaspoon roasted cumin seeds
- 1 large bunch fresh coriander
- 3 green chillies
- 2 cloves garlic
- Juice of one lemon
- Salt to taste
Instructions
- Blend all of the ingredients until you have a smooth chutney.
- That's it... You're work is done.
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Carl Gazey
Monday 24th of October 2016
Hi this is great tasting. Can it be frozen ? How long can you keep it in a fridge ?
Thanks
Dan Toombs
Wednesday 26th of October 2016
Hi Carl
Thank you. It really shouldn't be frozen but will keep for two to three days in the fridge in an airtight container.
Cheers, Dan