Green chutney is a staple in many Indian households, a fresh and tasty way to use coriander, and with no oil it is healthy and low in calories. My grandmother’s favourite way to use green chutney was to spread it on soft white bread, cut into small triangles with the crusts cut off and topped with thinly sliced cucumber and some salt and black pepper. Chutney sandwiches are a very Anglo-Indian invention, and definitely worth a try.
If the chutney is a bit runny, it will set like butter in the fridge and makes a perfect dip, or spread for sandwich and wraps. It also makes a great fresh green curry paste; just heat some coconut oil in a pan, add some crushed garlic or ginger, chicken pieces or prawns, a few tablespoons of chutney and then top up with coconut milk. This chutney also freezes well, either in ice cube trays or small Ziploc bags.
-- Recipe courtesy of Shaheen Hughes
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- 1 Bunch coriander, washed, with roots cut off (supermarket-sized)
- 1-2 green chillies, depending on how hot you like it
- 110 Grams Coconut Cream coconut cream Recipe
- 25 Grams Desiccated Coconut
- 1 Teaspoon Pink Salt Flakes BUY
- 1 Teaspoon raw sugar
- Juice of half a lemon (to taste)
Place all the ingredients into the Thermomix bowl and blend 10 sec/speed 10.
Open the lid and scrape down the sides; then repeat the process 3-4 times until the chutney is smooth.
Taste and adjust ingredients until you are happy with the flavour and texture – you can add more chilli and lemon if you like.