Colder, darker evenings call for cosy curries and quality time spent experimenting in the kitchen. There are hundreds of different chutney flavours, however many of them are made with a host of preservatives, additives and sugar. As always, the wonderful thing about preparing your own meals, is that you get to decide what goes in, and what gets left out!
Traditionally, chutneys are made with fresh ingredients, and this one sticks to tradition with 100% fresh and healthy ingredients – and actually, you’re likely to have most of these in your kitchen already! Coriander is considered to have both ‘cooling and sweet’ properties, making it the perfect way to balance a hot curry, and providing a sweetness the body tends to crave during Autumn and Winter. It’s also beneficial for digestion, which is always helpful if your body is a little unpredictable when it comes to consuming curries….
Serve this side with poppadoms, home made curry, chapattis or dhal (or all four if you’re cooking up an Indian feast!) It’s very easy to make and takes just minutes – you can totally make this whilst your curry is bubbling away and you’re sipping wine (trust me).
- 1 large bunch fresh coriander
- Olive oil (enough to cover all ingredients once they’re in the blender)
- 1/2 tsp curry powder
- 1/2 tsp cumin
- 1 handful shredded coconut
- juice of 1/2 a lime
- 1 red or green chilli
- 1 inch fresh ginger (chopped)
- 3-4 tbsp water
Add the coriander to a blender or food processor and press down so it becomes compact
Add the rest of the ingredients
Pour in enough olive oil to almost cover the ingredients
Blend the ingredients
Add the water if needed, to your desired consistency
Top with a dollop of yoghurt and a couple of sprigs of fresh coriander
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