Mauritian Coriander Chutney

This is so simple, it’s hardly a recipe. On a late weekend morning, the boy & I will often visit Mauritian Paradise in Wood Green’s covered market. If we’re peckish we order two samosas each; I like the veg ones he likes the meat. They are small but crisp and spicy. If we’re hungrier we’ll have a veg roti as well. It will still cost less than £2 each. Both come with lovely green chutney. They never say what is in it; they just ask “Chutney?” We always say yes. The earlier we get there the hotter and crispier the samosas are. We have no problem with hot samosas at 10.00 in the morning. They are the perfect accompaniment to strong coffee. This is my approximation of their chutney.

A bunch of coriander (cilantro) leaves – about 200g

3 tomatoes, not too big

3 cloves garlic

3 green chillies

2tbsp water

Salt to taste

The boy would prefer 2 chillies but see how hot they are. The water is to ease the blending and I think the salt is a good ½ tsp.

Couldn’t be easier. Just roughly chop it all and pop into a food processor and blend until you get a grainy but thick sauce. You want it cling to, rather than run off; the samosas, or whatever else you serve it with. We often buy frozen samosas though they usually come in packs of 30, so we need to be in the mood for 15 each in a relatively short space of time (a weekend usually). This sauce doesn't keep. Neither should it.