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Tamarind and tangy coriander chutney


Serves: 2
timePrep time: 10 mins
timeTotal time:
Tamarind and tangy coriander chutney

Tamarind and tangy coriander chutney


Serves: 2
timePrep time: 10 mins
timeTotal time:

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Anjum Anand

Anjum Anand

Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes

See more of Anjum Anand’s recipes
Anjum Anand

Anjum Anand

Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes

See more of Anjum Anand’s recipes

Ingredients

For the tamarind chutney
  • ½ x 115g jar tamarind paste
  • 75g light brown soft sugar
  • 1¼ tsp cumin seeds, toasted and ground
  • 6 mint leaves, shredded (optional)
For the tangy coriander chutney
  • 50g coriander, leaves and stalks, roughly chopped
  • 1 x 28g pack mint, leaves only
  • 2 tbsp lemon juice, or to taste
  • 25g pistachio kernels
  • ½-1 green bird eye chilli, seeds left in, roughly chopped

Step by step

  1. FOR THE TAMARIND CHUTNEY:

    Put the tamarind paste in a small saucepan with the sugar, cumin, 2-3 tablespoons cold water and seasoning. Stir in the mint, if using. Bring to a boil and simmer for 5-6 minutes or until it has a medium-thick consistency – it will thicken up as it cools, but should be drizzleable. Cool and serve.

     
  2. FOR THE TANGY CORIANDER CHUTNEY:

    Whiz everything together with 100-125ml cold water until very smooth. You want a consistency that you can drizzle, but still spread. Season, adding extra lemon juice to taste.

     

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