Dhaniyeykiharichutney
(Greencorianderchutney)
MAKES280ML(SERVES8 WITHLEFTOVERS).
HANDS-ONTIME 10 MIN
FOOD
TEAM’S
TIP
Keep any leftover green
coriander chutney in the
fridge and use to drizzle
over grilled prawns, fish or chicken.
In a pestle and mortar or mini food
processor, blend 100g fresh coriander
leaves and stalks, 20g fresh mint
leaves (optional), 1½ garlic cloves
(optional) and 2 Thai green chillies
(stalks removed) until you get a soft,
spoonable consistency. Add 1 tsp salt,
½ tsp sugar and the juice of ½ lemon.
Season to taste, then use in the
papdi chaat overleaf (see tip).
Dhaniyey ki
hari chutney
Jodhpuri mirchi vada
Papdi chaat
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Thandhai