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.
- 2 garlic cloves
- 4 small red chillies
- 2 bunches coriander, chopped
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.
Makes 1 generous cup
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.