Green coriander chutney
Vivek Singh's trademark green coriander chutney can be whipped up in seconds and served with kebabs, samosas and other curries.
By Vivek Singh
From Saturday Kitchen
Ingredients
- 200g/7oz coriander leaves and stalks, washed thoroughly to remove any grit
- 40驳/1陆辞锄 mint leaves (optional)
- 6 garlic cloves, peeled
- 6 green bird's-eye chillies, stalks removed
- 5 tbsp vegetable oil
- 2 tsp salt
- 1 tsp sugar
- 1 lemon, juice only
Method
Put the herbs, garlic, and chillies in a blender and pulse until you have a soft, spoonable consistency. Transfer to an airtight container, cover with the oil and store in the fridge until required. (It will keep in the fridge for 2-3 days).
When ready to serve, mix with the salt, sugar and lemon juice.
