This is Nigella's recipe and is really delicious. I serve it as a side to Indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate.
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Units: US | Metric
- 1Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.
- 2Add the coriander and mint and pulse until they are blended.
- 3Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed.
- 4This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.
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Nutritional Facts for Green Coriander Chutney
Serving Size: 1 (89 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 109.3
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 7.6 g
- Cholesterol 0.0 mg
- Sodium 215.2 mg
- Total Carbohydrate 8.8 g
- Dietary Fiber 2.0 g
- Sugars 1.2 g
- Protein 1.8 g
The following items or measurements are not included: