Green chutney has possibly been my most requested recipe this year. It's a chutney my family has made regularly for generations, with a few recipe variations, all of them delicious. It's such an easy chutney to whip up, and so full of taste and goodness.
You can use it in sandwiches, as a dip, a curry paste, a marinade or a salad dressing (it makes an amazing potato salad). It keeps in the fridge for a few days, and can also be frozen.
There are two other green chutney recipes on this website, one using toasted cumin seeds, and other with the addition of ginger and garlic. Both also use a combination of coriander and mint.
This recipe is the easiest of them all, it only uses coriander, and takes seconds to make in a Nutribullet or blender. I am making a huge batch for Christmas and thought I'd post the recipe as it's perfect holiday fare.
To make your own batch you will need:
1 bunch of coriander, washed, with roots cut off (supermarket sized)
1-2 green chillies, depending on how hot you like it
1/3 to 1/2 a cup of coconut cream (Ayam brand is preferable)
1/3 cup dessicated coconut
1 teaspoon of salt
2 teaspoons of raw sugar
Juice of half a lemon
Put all the ingredients in your blender and blend till smooth. Taste and adjust ingredients until you are happy with the flavour and texture. If the chutney is a bit runny, it will set like butter in the fridge.