Fresh Coriander Chutney
A good vitamin-rich chutney that is served with most meals throughout India. This can act like a base as well, mixing wonderfully well with yogurt for dips, or as a rub for fish, or as an enriching ingredient for curry sauces.
|60g (2oz)||coriander leaves, finely chopped|
|2 tbsp||roughly chopped hot green chillies|
|5-6||garlic cloves, roughly chopped|
|7.5cm (3 inch)||peeled root ginger, chopped|
|2 tbsp||olive or sunflower oil|
|¼ tsp||mustard seeds|
|¼ tsp||cumin seeds|
|4||fresh curry leaves, shredded|
|A pinch||of ground asafoetida|
|2 tbsp||lemon juice|
You will need a blender.
Put one-third of the coriander in a blender (this would be easier in a mini processor) with 1 tablespoon of water and blend to a paste. Add the remaining coriander in batches and process, adding small amounts of water if necessary to make the paste. Mix in the chillies, garlic, ginger and salt and blend again.
Put the oil in a small frying pan and set it over a medium heat. When it’s hot, add the mustard seeds. As soon as they have popped, about 15 seconds, add the cumin seeds, curry leaves and asafoetida. After 15 seconds, add the coriander paste. Stir once or twice to mix, then remove from the heat. Transfer to a small bowl and mix in the lemon juice.
Adapted for the Curry Nation cookbook from an original recipe by Sarojini Gulhane (London).