Dhania

Dhania

Coriander chutney

By
From
Cooking from the Heart
Serves
5
Photographer
Mark Roper

This is one of the best dipping sauces ever and is at its best when freshly made, although it lasts in the fridge for a few days. It’s deliciously wicked when served with the avocado dip, and goes well with all curries.

Ingredients

Quantity Ingredient
1 bunch coriander
1 bunch mint
2 green chillies
1 1/2 cm knob fresh ginger
1 garlic clove
1 teaspoon sugar
1 lemon, juiced

Method

  1. Finely chop the herbs, chillies, ginger and garlic. Place in a blender with the sugar and lemon juice, then pulse to make a paste. Check the taste — you may need to add more lemon juice. Enjoy at room temperature.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again