Fresh Coriander Chutney
This is the perfect accompaniment for Marinated Chicken Kebabs with Whole Spices or Beef Curry Dopiaza.
|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|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from How to Cook Book One
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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A healthy, lower-fat option for a barbecue, these kebabs are given extra appeal by the wonderful coriander chutney, a real taste of the East.
This is Delia's dish of choice when eating in Indian restaurants...try her version for a lovely spicy, rich, oniony beef curry you can easily make at home.
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