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Fresh Coriander And Ginger Chutney

chef.jackson'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 3 , seeded, chopped
  Coriander leaves and stalks 8 Ounce, roughly chopped (225 Gram)
  Freshly squeezed lemon juice 30 Milliliter (2 Tablespoon)
  Salt 15 Milliliter (1 Level Tablespoon)
  Caster sugar 30 Milliliter (2 Level Tablespoon)
Directions

GETTING READY
1. In a shallow heatproof dish, tip in the olive oil
2. Microwave on HIGH for 1 minute
3. Add the onions, garlic and ginger
4. Cover with a cling film
5. Microwave on HIGH again for 6 minutes, Stir halfway through the cooking process
6. Prepare sterilized pots or jars

MAKING
7. In a food processor or a blender, tip in the chopped chili and the coriander
8. Process till you have a smooth puree
9. Add the hot vegetables and process again
10. Add the lemon juice, salt and sugar
11. Process the mixture again but just until the mixture is blended but not completely pureed for 30 minutes

FINALIZING
12. Spoon the vegetables into the hot jars
13. Cover, seal and label
14. Store in the refrigerator or in a cool, dark place.

SERVING
15. Use this within a few weeks served with roast meats or as a sandwich spread

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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