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Tamarind and tangy coriander chutney
Serves 2 | prep 10 mins | total time
Tamarind and tangy coriander chutney
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Serves 2 | prep 10 mins | total time
Rate
Ingredients
For the tamarind chutney
- ½ x 115g jar tamarind paste
- 75g light brown soft sugar
- 1¼ tsp cumin seeds, toasted and ground
- 6 mint leaves, shredded (optional)
For the tangy coriander chutney
- 50g coriander, leaves and stalks, roughly chopped
- 1 x 28g pack mint, leaves only
- 2 tbsp lemon juice, or to taste
- 25g pistachio kernels
- ½-1 green bird eye chilli, seeds left in, roughly chopped
Step by step
- FOR THE TAMARIND CHUTNEY (right):
Put the tamarind paste in a small saucepan with the sugar, cumin, 2-3 tablespoons cold water and seasoning. Stir in the mint, if using. Bring to a boil and simmer for 5-6 minutes or until it has a medium-thick consistency – it will thicken up as it cools, but should be drizzleable. Cool and serve.
FOR THE TANGY CORIANDER CHUTNEY (left):
Whiz everything together with 100-125ml cold water until very smooth. You want a consistency that you can drizzle, but still spread. Season, adding extra lemon juice to taste.