You’ve seen this chutney before. It was probably radioactive Hulk green in colour, served alongside some crimson tamarind chutney. Don’t worry, there’s no weird stuff here, no glow in the dark food colouring. In fact, this chutney is super clean and super delicious. It is also about as versatile as a condiment can be. It’s great as a dipping sauce for savoury snacks, it would pair nicely with some grilled pork or steak, you could even sneak it in to a grown-up style grilled cheese to add a little zing and counter the richness.
Give it a try, you may have found a new favourite.
Dhaniya (Cilantro/ Coriander) Chutney
This recipe makes about 1 cup of chutney, and will last about 1 week in the refrigerator.
|2 cups||Roughly Chopped Cilantro / Coriander|
- Roughly chop the coriander, tomato and onion.
- Add all the ingredients except the lime to the bowl of a food processor.
- Juice the lime and add the juice to the food processor.
- Pulse until the mixture is finely pureed but not liquefied.