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.

RECIPE:

INGREDIENTS:
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)

DIRECTIONS:
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.

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

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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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