Condiments
Green chilli and coriander chutney
This is the green chutney served alongside samosas, pakoras, chaat and grilled meats all over India. It's fresh, sharp and hot, and takes about 10 minutes in a blender.
Jwala is picked green for this, when it's crisp with a sharp heat. Use two for a medium chutney, or three or four if you like it hot.
- Prep 10 min
- Makes about 250 ml
Ingredients
- A large bunch of coriander, stems and leaves (about 60 g)
- A handful of mint leaves
- 2 to 4 green Jwala chillies, stems removed
- 2 cm ginger
- 1 clove garlic
- Juice of 1 lemon
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp sugar
- 2 to 3 tbsp cold water
Method
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Step 1
Blend
Put everything in a blender with 2 tablespoons of water and blitz until smooth, scraping down the sides. Add a little more water if needed.
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Step 2
Season
Taste and adjust the lemon, salt and chilli.
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Step 3
Store
Keep in a jar in the fridge for up to 4 days. A thin layer of lemon juice on top helps it keep its colour.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
