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Fresh Coriander And Ginger Chutney

Southern.Crockpot's picture
Ingredients
  Virgin olive oil 30 Milliliter (2 Tablespoon)
  Spanish onions 2 Pound, skinned, chopped (900 Gram)
  Garlic 3 Clove (15 gm), skinned, chopped
  Root ginger 1 Ounce, coarsely grated (25 Gram)
  Green chili 1 , seeded and chopped
  Coriander leaves 8 Ounce, roughly chopped (Leaves And Stems, 225 Grams)
  Freshly squeezed lemon juice 30 Milliliter (2 Tablespoon)
  Salt 15 Milliliter (1 Level Tablespoon)
  Caster sugar 30 Milliliter (2 Level Tablespoon)
Directions

1. Pour the olive oil into a shallow heatproof dish and microwave on HIGH for 1 minute. Add the onions, garlic and ginger. Microwave, covered with cling film or a lid, on HIGH for 6 minutes, stirring halfway through cooking time.
2. Put the chopped chilli and coriander into a food processor or blender. Spoon in the hot mixture and add the lemon juice, salt and sugar. Process until blended (chopped but not pureed) for about 30 seconds, no longer.
3. Spoon into hot sterilized jars. Cover, seal and label and store in the refrigerator or in a cool, dark place. Use within a few weeks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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