Coriander Chutney

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Prep:

This a tangy coriander chutney that goes well with a bbq or roasts or as a spread with cucumber sandwich..:))

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Ingredients [?]

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  • add   200 g coriander leaves
  • add   2 teaspoons tamarind juice
  • add   2 teaspoons coconut cream
  • add   1 teaspoon lemon juice
  • add   1 garlic clove
  • add   3 green chilies
  • add   2-3 tablespoons natural yoghurt
  • add   1/2 teaspoon salt

Instructions

  1. Place all the ingredients in a blender and blend until the mixture become a paste. Add 4-5 tablespoons of cold water to ease blending. Add the yoghurt and mix well blended.
  2. Adjust seasoning as per taste.
  3. This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
  4. ** servings is a rough guess,as it depends on what the chutney is used for.