Sri Lankan Coriander Chutney

After purchasing the cheapest and largest bag of coriander in Australia at the Sydney Markets recently I was flummoxed as to what to do with such a huge quantity of it. It doesn’t last much past 7 days sealed up in the fridge so I decided to make this delicious little chutney with some of it – which I can serve with many of the delicious curries which pass through my house on a regular basis. It’s the simplest thing to make and has the power to lift an ordinary curry into something quite special. I’ve frozen it in small sachets so I can use them as and when. They’ll keep fresh in the freezer for a couple of months.


4 small onions (sliced)
4 tablespoon tamarind pulp
2 cups fresh coriander (chopped)
1 cup fresh mint (chopped)
2 tablespoon fresh ginger (minced)
2 tablespoons cumin powder
6 tablespoons sugar
2 teaspoon salt
3-4 green chillies (seeded & chopped)

Grind all the ingredients together in a food processor or in a pestle & mortar to a fine paste. Check for seasoning and add more salt, sugar or tamarind as you see fit. Leave for an hour or so before using to let the flavours develop.

Serve as an a condiment to dry curries, like Sri Lankan Pork Curry.


One Response

  1. This is exactly the way we do it here in Sri Lanka except for the sugar! The authentic version should not have any sugar. Perhaps 1/2 tsp of jaggery but that’s all.

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