Hari (Coriander) Chutney

Just found out that my next book club meeting will be featuring an Indian menu. The boy is always curious as to what we’re reading but shows no inclination to join in. I’m going to make this Coriander (Cilantro) Chutney to take along. We use it in loads of recipes – the boy has a particular liking for pakoras and likes to dip them in a mixture of this chutney and yoghurt.

1 large bunch coriander

3 green chillies

An inch of ginger

A pinch hing (asafoetida)

1tsp cumin

1tsp sugar

1 ½ tsp salt

1 tsp oil

3tbsp lemon juice

3tbsp water

Trim the end roots of the coriander but leave a good amount of stem. I think the fat mild chillies would work well here.

So easy. Put everything but the coriander into a blender and give it 30 seconds.  Add the coriander and blend again until you have a smooth, runny paste. It should pour out of the blender at a consistency similar to single cream. You can always add a little water if you think it’s too thick.

That’s it. Keep it in the fridge and make cheese sandwiches sing. Mixed with yoghurt it even makes a nice salad dressing for onions and tomatoes.  Drizzle on poppadum’s. We always have some ready. I think the boy would actually complain if we ever ran out.

As the recipe doubles up easy I’m tempted to make two batches – one with an additional hot chilli for the chilli-heads, and the other let down with yoghurt for those who like it cooler. Will make it at the last minute so the boy doesn’t have chance to use it all up. It’s easily done.