This Coriander Chutney is refreshing and full of flavour. Coconut & yoghurt have cooling properties, so if you plan on serving a spicy curry this chutney will complement it perfectly. As well as being pleasing to the palette, this tasty chutney is full of great health benefits. Coriander supplies a rich source of dietary fiber and nutrients, such as iron, magnesium, and potassium as well as antioxidants and is also known to lower cholesterol.
Fresh Coriander Chutney
- 1 tsp cumin seeds
- 3 Tbsp sesame seeds
- 1/4 cup grated fresh coconut or 1/4 cup chopped almonds
- 1 cup trimmed fresh coriander, slightly packed
- 1 green chili seeded and chopped
- 2 tsp grated fresh ginger
- 2 Tbsp water
- 1/4 cup sour cream or yogurt
- 1 Tbsp sugar or honey
- 1 tsp salt
Combine the cumin seeds, sesame seeds and coconut or nuts in a frying pan. Place over low heat and dry roast until the nuts and coconut darken a few shades.
Combine the coconut mixture and the remaining ingredients in a blender or food processor and blend until smooth The texture should be like runny apple sauce (you can add more water if needed). Transfer to a serving bowl.
If covered it can keep in the fridge for up to 2 days.