One of the benefits of growing up in an Indian household was the variety of freshly made chutneys on offer. This coriander chutney goes well with most vegetable or meat dishes but I especially like it with courgette with cumin, chicken tikka, shish kebabs and meatballs (recipe to come shortly – please hold caller.). You can make it in advance and keep it in the fridge until you are ready to serve. It will last for a few days in the fridge but it is best eaten on the day it is made.
- 50g coriander – coarsely chopped
- 1 clove garlic
- 1 medium green chilli
- 1 small ripe tomato
- 1 tablespoon lemon juice
- Blitz all of the ingredients in a food processor, stirring occasionally until it makes a coarse paste.
- Taste to check the seasoning and chilli. If it is too spicy add a little sugar.
- Pour into your serving bowl and leave in the fridge until you are ready to serve.