It’s an amplification of harmonious flavours put together in a way as to extract the maximum potency of their parent ingredients is what chutney I believe is and this recipe extracts, exaggerates and emboldens every flavour that found itself in the making of this luridly green almost viciously spicy and flavour festooned green chutney.
Chutneys are of course not meant as a solitary treat because of their main purpose in life as an enhancer, that is they upgrade any dish from their current pedestal and double as dips, dressings even spread and this particular coriander chutney especially works hard to earn its keep not least because it’s an old recipe using few readily available in season ingredients.
The spice levels on this depend on the creator but it’s good to have it on the not so mild side of the spectrum and keep them a bit on the more tear-jerking levels, not to be vulgar or anything but because that’s really how this stuff works and it’s meant to. Ingredients are few and simple. Coriander, green chillies, garlic, dried red chillies, salt, cumin seeds and dried mango powder.
It’s just a question of blending everything together. So along with the coriander leaves and the stalks which contain most of the flavour
add the garlic and chillies, halved or chopped to convenience
the dried red chillies
and the spices that are cumin, dried mango powder and salt and blend
until you have a somewhat smooth paste. Make sure that all the ingredients have been incorporated and that there aren’t any large chunks left. Add a little water but not too much and use a spoon to clamp down the leaves and chillies to avoid too many air pockets.
And that’s it. Your green coriander chutney is ready.
I especially love it sandwiched between two slices of bread with lashings of butter and a dollop of this chutney. But really, over rice, in salads, as a dip for anything fried, this chutney is where it’s at!
Ingredients
Coriander: 100g
Chillies: 3-4 (use fewer for a milder taste)
Garlic cloves: 2-3
Cumin seeds: 1 heaped tsp
Salt: 1.5tsp (or to taste)
Dried red chillies: 2-3
Dried mango powder: 1tsp heaped
Recipe instructions
Wash the coriander well and rinse under running water until no grit or dirt remains and add to a blender with green chillies, garlic cloves, salt, cumin powder, dried red chillies and dried mango powder.
Blend to form a smooth paste. Add a tablespoon of water if it feels too dry but do not add extra because it can make the resulting chutney watery. Clamp down with a spatula or spoon for even blending.
Remove to a clean container and store in the fridge. It will stay fresh for at least 3-4 days.
Enjoy.
