Meera Sodha’s coriander chutney

I’ve been going through a slightly obsessive coriander phase of late. The leaves work well in salads and give curries a fresh kick but nothing surpasses the wonder that is this coriander chutney. I always have a jar of it at home in the fridge. It is best eaten with samosas, dhoklas or, if you’re me, by itself.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, wash and chop the coriander, add the peanuts and lemon juice. Chop and add two small chillies, de-seed them unless you like fire. Pop the mix into a blender until it’s got a pesto-like consistency. Add water if necessary.

Step 2

It will keep for up to five days in a jar in the fridge.

Step 3

Yields one jar