Here we go, this recipe is for all the chili-lovers out there. The combination of chili, ginger and coriander is a true taste explosion and will leave .
This delicious, spicy and very flavorsome chutney is so easy to make and it’s so versatile. It’s a nice accompaniment with steamed chicken, grilled fish or lamb, use it as a spread in a sandwich or wrap filled with some leftover meat or chicken.
It will take your meal to a whole new level.
This recipe is good enough to fill a 0,25L jar and you can store it in your fridge for max 5 days. Make sure your jar is sterile before filling it with the coriander chutney. To get the best coriander taste, please use coriander that still has stalks on them instead of the ready cut and washed pre-packed version. You can buy it at Asian supermarkets (in the fridge). I promise you it will make a huge difference!
I will promise myself to home grow coriander myself this year, keep checking my posts from time to time to follow me on my quest. I have yet to make a plan when to start planting the seeds, shout out to you out there; do you have some tips, please share them with me.
As for the fiery fruits… yes the chilies, please use at least two green chilies for this recipe. Use the small Indonesian sort (Rawit) and keep the seeds in there!! If you don’t do this, you really can’t describe this recipe as edible dynamite, can you?
Remember, one dish… many uses! How wonderful is that.
Recipe coriander chutney
- 2 cups chopped fresh coriander (remove the stalks)
- ½ inch grated fresh ginger
- ½ garlic
- 2 green chilies (Rawit)
- 1 table spoon lime juice
- 1 teaspoon sugar
- sea salt and white pepper to your taste
- 1-2 table spoon water (optional)
1. Place all ingredients except for the water in a food processor and pulse until it’s a smooth paste. If it’s dry add one or two table spoons of water.
2. Transfer to a glass jar and keep in your fridge until ready to use.
NOTE & TIPS:
- Alternatively, place ingredients in a mortar and pound with a pestle until well combined.
- You can turn this chutney into a finger food dipping sauce by simply mixing 1 tablespoon of the coriander chutney to 5 tablespoons Greek yoghurt.
- You can keep the coriander stalks in your freezer and use later to make a curry paste. Recipe will follow soon.
Tell me are you ready to burn your mouth for pleasure? ;-)
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