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Coriander chutney recipe

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  • 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.

Ingredients

2 garlic cloves
4 small red chillies
2 bunches coriander, chopped
salt

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Preparation

Blend 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.

If you enjoyed this Coriander chutney recipe then browse more Mauritian recipes, side dish recipes, sauce and dressing recipes and our most popular hainanese chicken rice recipe.

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1. Bukhara Double Bay   Double Bay
2. Martines Cafe and Restaurant   Old Bar
3. The Bondi FM Cafe   Bondi Beach
4. Sawab Cafe   Thornlie
5. Pierre's Platter   Moorooduc

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