About this recipe:A spicy peanut coriander chutney which can be eaten cold with pitta, samosas, on sandwiches or with roti. Store in the fridge and use within 1 week. If chutney thickens add more yoghurt to thin it out.
2 green chillies, seeded and chopped
1 tablespoon cumin seeds
2 cloves garlic
100g coriander leaves
300g natural yoghurt
1 tablespoon lemon juice
150g roasted unsalted peanuts, coarsely chopped
salt to taste
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Method Prep:20min › Ready in:20min
Blend the green chillies, cumin seeds, garlic and coriander together in to a blender on high speed until pureed to a fine paste. Add the yoghurt and lemon juice; blend until smooth, 1 to 2 minutes. Stir in the chopped peanuts and season with salt before serving.