Peanut Coriander Chutney

Peanut Coriander Chutney


1 person made this

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.


Serves: 28 

  • 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

Prep:20min  ›  Ready in:20min 

  1. 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.

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