When we think about the food of the Subcontinent, we often think of dried spices like black mustard seed, cumin, coriander, and turmeric, but fresh herbs also play a big role in flavour, and nowhere more so than in fresh chutneys. This beautiful, quickly assembled, bright green chutney comes from Gujarat State, in the western part of India.
Flavours are clean, with a hit of fresh-chile heat, and the tart of lemon juice nicely balanced by a little sugar.
Coriander Chutney is a traditional accompaniment for deep-fried snacks and for the Gujarati Steamed Bread called dhokla (see Recipe). We also like it drizzled on grilled fish or grilled chicken.
Yield: Makes a scant cup (225 millilitres). Serves four as a dip, six as a condiment
coarsely chopped coriander leaves and stems (about 1 large bunch)
3 to 5 deseeded green chiles
boiled skinned peanuts (30 millilitres)
sugar (5 millilitres)
ground cumin (2 millilitres)
2 to 3 tablespoons lemon juice (30 to 45 millilitres)
About ½ teaspoon salt (2 millilitres)