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Ingredients
| fresh cilantro (coriander): 200 g (roughly chopped) |
| green hot chili peppers: 3 whole peppers (roughly chopped) |
| garlic: 1 clove (roughly chopped) |
| salt: 1/2 tsp |
| lemon juice: 1 tsp |
| tamarind nectar: 2 tsp |
| canned sweetened coconut cream: 2 tsp |
| whole plain yogurt: 3 Tbl |
Coriander Chutney
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
5 serving(s)
Tags
- 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.
- Adjust seasoning as per taste.
- This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
- ** servings is a rough guess,as it depends on what the chutney is used for.