Coriander chutney is a must with so many Pakistani dishes! I made this today to accompany our mixed vegetable curry.
Here’s what you need;
A big bunch of coriander
2 green chillies
1 clove garlic
Squeeze of lemon juice
Salt to taste
1 cup of Greek yoghurt
Add everything together except the yoghurt. Blend until everything is smooth. If it’s difficult to blend add a little water to help it get going. Then stir in the Greek yoghurt to the blended mix.
The reason I stir the yogurt in after is because it keeps the chutney consistency thick, otherwise if you blend the yogurt it’s becomes quite runny.
Serve with pakoras, samosas, curries, etc.
– You can add more or less green chillies if you like.