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.

Makes

Preparation

5min

Skill level

Easy
By
Average: 3.8 (14 votes)
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Ingredients

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

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.

Instructions

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.