Coriander relish
- Preparation and cooking time
- Prep:
- Easy
- Serves 6 - 8
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.
