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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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This a tangy coriander chutney that goes well with a bbq or roasts or as a spread with cucumber sandwich..:)) Ingredients:
200 g coriander leaves, roughly chopped |
3 green chilies, roughly chopped |
1 garlic clove, roughly chopped |
1/2 teaspoon salt |
1 teaspoon lemon juice |
2 teaspoons tamarind juice |
2 teaspoons coconut cream |
2 -3 tablespoons natural yoghurt |
Directions:
1. Place all the ingredients in a blender and blend until the mixture become a paste. Add 4-5 tablespoons of cold water to ease blending. Add the yoghurt and mix well blended.
2. Adjust seasoning as per taste.
3. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
4. ** servings is a rough guess,as it depends on what the chutney is used for.
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