Peanut Coriander Chutney
(1)
20 min
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.
Sunaina
1 person made this
Ingredients
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
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.
