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Dadi's coriander chutney

Name: Dadi's coriander chutney recipe
Yield: 3/4 cup
Ingredients: 1 large bunch of coriander, leaves and stems – about 200g in total; 20-25 mint leaves; 1 green fifinger chilli (small green chilli) deseeded if desired; 3 tsp brown sugar or jaggery (unrefined cane sugar, from Indian grocers); 1/4 tsp turmeric powder; 1 tsp cumin seeds, roasted in a dry frypan and ground; 1 tsp salt; 30.00 ml unsweetened desiccated coconut; 3 tsp ground dried pomegranate seeds (anardana) or 1 1/2 tbs fresh pomegranate seeds; 50ml lime juice; 1-40.00 ml full-fat Greek-style yoghurt, or more to taste

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3/4 cup

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by Sumayya Usmani

AUTHOR

Jun 02, 2023

“As I imagined Dadi (my paternal grandmother) grinding herbs and spices on the stone in her garden kitchen, I realised that making a chutney or spice paste by hand added a silent ingredient – a flavour no machine could replicate, no matter how efficient it was. A staple in my kitchen – I eat this with everything! I love it with my lentil dumplings, for dipping chapattis into or on the side with rice and daal. Sometimes I even use it as a marinade."

1 large bunch of coriander, leaves and stems – about 200g in total
20-25 mint leaves
1 green fifinger chilli (small green chilli) deseeded if desired
3 tsp brown sugar or jaggery (unrefined cane sugar, from Indian grocers)
1/4 tsp turmeric powder
1 tsp cumin seeds, roasted in a dry frypan and ground
1 tsp salt
1 1/2 tbs unsweetened desiccated coconut
3 tsp ground dried pomegranate seeds (anardana) or 1 1/2 tbs fresh pomegranate seeds
50ml lime juice
1-2 tbs full-fat Greek-style yoghurt, or more to taste