Fresh Coriander Chutney

This is the perfect accompaniment for Marinated Chicken Kebabs with Whole Spices or Beef Curry Dopiaza.

Serves 4

This recipe is taken from How to Cook Book One

Fresh Coriander Chutney
 1 oz (25 g) fresh coriander leaves
 2 tablespoons lime juice
 1 fresh green chilli, halved and deseeded
 1 clove garlic, peeled
 1 level tablespoon natural yoghurt
 ½ level teaspoon golden caster sugar
 salt and freshly milled black pepper


To make the chutney, simply whiz everything together in a blender, then pour into a bowl and leave aside for 2-3 hours so the flavours develop.

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