Coriander and Walnut Chutney

Reza Mahammad makes a fresh-tasting chutney - perfect for serving with samosas
By Reza Mahammad
Coriander and Walnut Chutney
  • Rating:
  • Serves: one 250g jar
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Main

  • 225 g fresh coriander leaves
  • 12 green chillies, seeds removed
  • 20 g cloves garlic, peeled
  • 25 g broken walnuts
  • 25 g raisins
  • 25 g caster sugar, or 15g fructose
  • 2 tsp salt
  • 4 lemons, or 6 tbsp white wine vinegar

Method

Using a food processor, finely chop the coriander, green chillies, garlic, walnuts and raisins. Don't over do it though - it shouldn't turn into a paste. Dissolve the sugar in the lemon juice or vinegar, and then add to the coriander and walnut chutney. Stir to mix and serve as an accompaniment to Indian snacks.

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