Coriander relish
- Preparation and cooking time
- Prep:
- Easy
- Serves 6 - 8
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- 1 large handful of coriander leavesroughly chopped
- 1 Bramley applepeeled, cored and roughly chopped
- 2 tbsp mint leaves
- 1 small green pepperroughly chopped
- 3 tsp caster sugar
- 1 tsp roasted cumin seedsground
- 20g gingerpeeled, roughly chopped
- 2 large garlic clovesroughly chopped
- 1 green chillichopped, with seeds
- 25g cashew nutsunsalted, soaked in hot water for 30 minutes
- ½ limejuiced
Nutrition: Per serving (8)
- kcal20
- fat0g
- saturates0g
- carbs4g
- sugars3g
- fibre1g
- protein0.5g
- salt0.01g
Method
step 1
Whizz all the ingredients, except the cashew nuts, in a blender with a generous splash of hot water. Once the chutney is smooth, drain the nuts and add to the chutney, then blitz again. Aim for a sweet-tangy flavour, adding more sugar or lime juice if needed. Transfer to a bowl and store in the fridge. Will keep, covered, in the fridge for one day.
