Cassia’s Coriander Chutney
This stunningly zingy chutney is made by blitzing up fresh coriander, cashews, green chilli, garlic and more. The ultimate addition to Indian masterpieces cooked up at your place.
Ingredients
- 50 g cashews
- 4 green chillies add more to suit your taste
- 4 cloves garlic peeled
- 1 thumb sized piece of Ginger peeled and roughly chopped
- 1 bunch Superb Herb Fresh Coriander roots removed, stems and leaves roughly chopped
- ½ cup fresh mint leaves
- 1 lemon juice only
- 3 tsp sugar
- Salt to taste
Instructions
- First grind the cashews, now add all the other ingredients to your blender with a little water and blitz. Keep blitzing until you reach a thick consistency. You may need to slowly add water to achieve this.
- Season to taste.
- The coriander chutney will keep in the refrigerator for up to a week in an airtight container. You can use the chutney as a dip, a spread on bread or to add flavour to other dishes.
Notes
The recipe is from Chandni Chandan-Sahrawat's mother. Chandni and Sid own Sidart and Cassia restaurants in Auckland
Tried this recipe?Let us know how it was!
