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Coriander Chutney Recipe

Home > Sydney > Recipes
Published February 5th 2012
Coriander chutney is a blend of coriander, chillies, lemon juice and nuts. It is also known as green (hari) chutney and it goes with anything from salads to sandwiches. Once made, it can be kept in the fridge for 1-2 weeks.You can even make some extra chutney if you like for later and freeze it. If you are freezing it, remember to add the lemon juice when you defrost it to give it a fresh kick.

Fresh Coriander 2 bunches
Green chillies 4-5 chopped (you can add more if you like)
Ginger 1" piece chopped
3-4 cloves of garlic chopped
2 tablespoons of uncooked peanuts
2-3 tablespoons of lemon or lime juice
salt to taste

Cut the roots of the coriander and wash them properly. Make sure there is no soil in there.

Chop the coriander.

Soak the peanuts in warm water and skin them.

Mix everything with salt except the lemon/lime juice in a blender till a fine consistency.

Finally add the lemon juice and taste if it requires more salt.

Store in an airtight container or jar.

Always remember to store it back in the fridge after use.
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Why? Make you own chutney
When: Anytime
Where: At home
Cost: Cheap
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