Hot and Piquant Coriander and tomato Chutney – A great hangover fix!

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Coriander Chutney!

If you’d like a hot dollop of Mauritius with a hint of Mexican piquant then look no further. What can I say about this chutney? It’s made with tomatoes, garlic, chilli, coriander leaves and a generous seasoning of salt.

If you’re a heat freak like me or if you’re feeling a little mad and adventurous then just adding little more chili should see you crying those chili tears of joy. Use it with an Indian meal that includes rice and  dhal (or similar) or even just as a salad dressing.

A Versatile Condiment!

If you’re thinking more Mexico than Madras then you’ll find this Coriander Chutney an excellent taco dressing. Make a good sized batch, it’s as versatile as salt and pepper. You’ll love it on meat, on seafood, on fried eggs on crunchy toast or simply with boiled potatoes.

In Mauritius it is a very common condiment, traditionally crushed on the old ‘roche carri’ (a traditional grinding stone). In the original recipe the ingredients are crucial but you will find variations in flavour depending on who makes it because though the ingredients are the same the ratios may vary. Different cooks will use more or less coriander with the tomato, the garlic crucially binds the flavours together and the chili of course is to the taste of the cook. You can even leave the chili out if you like, so long as you don’t serve it to me! The point is there’s no wrong way of making it so long as you use these ingredients, it’s fool proof.

A Hangover Fix

It stays good in the fridge for days so you can go back to it over and over. Adding this coriander chutney to a simple chicken noodle soup or broth really elevates the dish. Try it and let me know. Oh this is also a great fix for hangover, or so I’ve heard Winking face. This truly is a bad-ass chutney not to be underestimated!

Just in case it’s not obvious, you don’t need to make this Coriander Chutney on a roche carri anymore, your rapid service blender will do just fine. Put all the ingredients in the blender and pulse till you obtain a coarse to smooth paste and that’s it. Have a batch ready over this Christmas and New Year’s period for the morning after and you’ll be glad you planned ahead.

Coriander Chutney

Total Time: 10 minutes

Per Serving 101 calories

Fat 5 g

Carbs 20 g

Protein 5 g

4


Coriander Chutney

Ingredients

4-5 ripe tomatoes

100g coriander

1 small clove of garlic

1-2 green or red chilies (to taste)

Salt to taste

Instructions

  1. Put all the ingredients in a blender and pulse till a coarse to smooth paste.
  2. Serve with rice, noodle soup or as a side dish.

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