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Date and tamarind sauce and coriander relish served with Aloo tikki

Coriander relish

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 6 - 8

Enjoy this fresh, fragrant, lightly-spiced coriander relish as a cooling contrast to rich dishes. It's great with fried snacks too

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving (8)
NutrientUnit
kcal20
fat0g
saturates0g
carbs4g
sugars3g
fibre1g
protein0.5g
salt0.01g
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Ingredients

  • 1 large handful of coriander leaves, roughly chopped
  • 1 Bramley apple, peeled, cored and roughly chopped
  • 2 tbsp mint leaves
  • 1 small green pepper, roughly chopped
  • 3 tsp caster sugar
  • 1 tsp roasted cumin seeds, ground
  • 20g ginger, peeled, roughly chopped
  • 2 large garlic cloves, roughly chopped
  • 1 green chilli, chopped, with seeds
  • 25g cashew nuts, unsalted, soaked in hot water for 30 minutes
  • ½ lime, juiced

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.

RECIPE TIP 

USING APPLE
This relish is traditionally made with green mango, but as this can be tricky to get hold of, we've used a Bramley apple instead. It lends a pleasing tartness to this relish.

Goes well with

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