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.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
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.
Most Popular recipes
- Roasted Mediterranean Vegetable Lasagne
- Fried Halloumi Cheese with Lime and Caper Vinaigrette
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
Win one of ten pairs of tickets to see Taken At Midnight. Enter now!
Win a £200 supermarket voucher courtesy of Rapeseed Oil Benefits!
Meat Free Monday
For Liz Franklin
30 Jan 2015 20:35
30 Jan 2015 13:10
|Food and travel||
02 Jan 2015 21:21
Hoping to make marmalade tomorrow
23 Jan 2015 19:56
|Can Anyone Help?||
Steak & Kidney Pudding
28 Jan 2015 11:35
The Snow Child
28 Jan 2015 18:47
30 Jan 2015 20:08
30 Jan 2015 11:59