Description
This fresh green chili chutney blends coriander, lemon, and heat for a bold kick. Perfect for snacks, meals, and anyone who loves extra flavor.
Ingredients
Units
Scale
- 500g green chilies (or 1kg for a bigger batch), stems removed
- 1 large bunch fresh coriander (Dhania), washed and roughly chopped (or 2 bunches)
- Juice of 1 lemon (plus extra if you like it tangier)
- 1 teaspoon fine desiccated coconut
- Pinch of salt (adjust to taste)
- 1-2 tablespoons water (start with 1 tbsp and add only if needed)
Instructions
- Rinse the coriander well to remove any grit and roughly chop it.
- Remove stems from the green chilies.
- Add 500g chilies, coriander, 1 tsp coconut, a pinch of salt, and the juice of 1 lemon into a jug blender.
- Add just 1 tablespoon of water to start.
- Blend and check consistency before adding more.
- Pulse until smooth but thick. Scrape down sides if needed.
- Add more salt or lemon if you want an extra punch.
- Spoon into a clean jar and refrigerate. Keeps fresh up to 1 week.
Equipment
Buy Now → Notes
Prepared, tried, and tested by Feriel: SA Tasty Recipes, Saffas Daily Recipes
Nutritional value represents a single recipe and not per serving.
Nutrition
- Serving Size: 1
- Calories: 159
- Sugar: 18.8 g
- Sodium: 1833 mg
- Fat: 0.9 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 38.2 g
- Fiber: 17.2 g
- Protein: 0.6 g
- Cholesterol: 0 mg
