Coriander chutney recipe
- Cuisine: Mauritian
- Prep Time: 5 min(s)
- Makes 1 generous cup
A fresh-tasting chutney that works its magic in dholl puris and alongside any grills or barbecues. Best eaten on the day it’s made.
Ingredients2 garlic cloves
4 small red chillies
2 bunches coriander, chopped
PreparationBlend the garlic, chilli, coriander and salt to taste until the ingredients form a paste. You can do this using a mortar and pestle or food processor. Check the seasoning, adding more salt if desired.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Displaying 5 of 5 Mauritian Restaurants.
|1.||Bukhara Double Bay||Double Bay|
|2.||Martines Cafe and Restaurant||Old Bar|
|3.||The Bondi FM Cafe||Bondi Beach|
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Break in the pot
Most potjie will be seasoned and ready to use after a quick rinse, however some manufacturers recommend “breaking in” the pot by cooking a few vegetables (some use a whole cabbage) in a large quantity of water for several hours.
An onion-like plant with a small bulb and thick stalk, used as an aromatic seasoning or vegetable.