Recipes from Chef Sid Sahrawat
Sid's family recipe for coriander chutney
You can use the chutney as a dip, a spread on bread, with your breakfast eggs, or to add flavour to other dishes.
50 gms cashews or peanuts
2 green chilies or as per taste
4 cloves garlic, peeled
a thumb sized piece of ginger, peeled and roughly chopped
1 bunch coriander, roots removed, stems and leaves roughly chopped
1/2 cup mint leaves
juice of 1 lemon
2 teaspoons sugar
salt to taste
First grind the cashews, now add all the other ingredients to your blender with a little water and blitz. Keep blitzing until you reach a thick consistency. You may need to slowly add water to achieve this. Season to taste. The coriander chutney will keep in the refrigerator for up to a week in an airtight container.