Recipes>Vegetarian Recipes
Fresh Coriander Chutney
by Madhur Jaffrey from Madhur Jaffrey’s Curry Nation
Easy
Serves 4
A fresh and fragrant coriander chutney from Madhur Jaffrey’s Curry Nation cookbook. This nutritious recipe combines zesty citrus, hot spices and aromatic coriander.
Discover more delicious Vegetarian recipes
Inspired meat-free meals for every occasion
From the book
Madhur Jaffrey’s Curry Nation
Madhur Jaffrey
Madhur Jaffrey’s Curry Nation
All the recipes from the TV series
Traditional Indian recipes with a twist
Britain’s top 100 curries, made by Madhur Jaffrey
Buy From
Introduction
A good vitamin-rich chutney that is served with most meals throughout India. This can act like a base as well, mixing wonderfully well with yogurt for dips, or as a rub for fish, or as an enriching ingredient for curry sauces.
Tags
Ingredients
| 60g (2oz) | coriander leaves, finely chopped |
|---|---|
| 2 tbsp | roughly chopped hot green chillies |
| 5-6 | garlic cloves, roughly chopped |
| 7.5cm (3 inch) | peeled root ginger, chopped |
| ½ tsp | salt |
| 2 tbsp | olive or sunflower oil |
| ¼ tsp | mustard seeds |
| ¼ tsp | cumin seeds |
| 4 | fresh curry leaves, shredded |
| A pinch | of ground asafoetida |
| 2 tbsp | lemon juice |
Essential kit
You will need a blender.
Method
Put one-third of the coriander in a blender (this would be easier in a mini processor) with 1 tablespoon of water and blend to a paste. Add the remaining coriander in batches and process, adding small amounts of water if necessary to make the paste. Mix in the chillies, garlic, ginger and salt and blend again.
Put the oil in a small frying pan and set it over a medium heat. When it’s hot, add the mustard seeds. As soon as they have popped, about 15 seconds, add the cumin seeds, curry leaves and asafoetida. After 15 seconds, add the coriander paste. Stir once or twice to mix, then remove from the heat. Transfer to a small bowl and mix in the lemon juice.
Adapted for the Curry Nation cookbook from an original recipe by Sarojini Gulhane (London).
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Madhur Jaffrey recipes
View all
Masoor Dal
by Madhur Jaffrey from My Kitchen Table – 100 Weeknight Curries
Beef Baked with Yoghurt and Black Pepper
by Madhur Jaffrey from My Kitchen Table – 100 Weeknight Curries
More Vegetarian Recipes
View all
Jamie Oliver’s Curried Fried Eggs and Grain Salad
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Black Bean Houmous Salad Wrap
by Jamie Oliver from Eat Yourself Healthy
More Indian Recipes
View all
Stir-fried Peppers with Paneer – Kadai mirch paneer
by Camellia Panjabi from Vegetables: The Indian Way
Spiced Elephant Foot Yam – Suran Masala
by Camellia Panjabi from Vegetables: The Indian Way
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
