Peanut Coriander Chutney

    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.

    2 people made this

    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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    Reviews in English (1)


    Reaalllllllllllly spicy  -  08 Jun 2014  (Review from Allrecipes US | Canada)