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    You are in: Home / Indian / Green Coriander Chutney Recipe
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    Green Coriander Chutney

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Ferng's Note:

    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


    1. 1
      Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.
    2. 2
      Add the coriander and mint and pulse until they are blended.
    3. 3
      Add 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.
    4. 4
      This 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.

    Ratings & Reviews:

    • on May 08, 2009


      this is good, practically autenthic! I would suggest instead of the lime juice one can add a few slices of peeled and chopped green mango and pulse with the other ingredients.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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:

    fresh ginger


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