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|
|Need help with conversions?|
|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
Have you looked at the Delia Online Cookery School
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
Pledge your support to Fresh Week with Tefal and you could win a Fresh Express gadget!
20 May 2013 17:55
20 May 2013 21:15
19 May 2013 17:10
|Food and travel||
20 Apr 2013 08:44
20 May 2013 21:02
|Can Anyone Help?||
20 May 2013 18:49
you can't be serious!
20 May 2013 17:10
Wanted Le Saucier
18 May 2013 17:17
18 May 2013 21:21