Fresh Coriander And Ginger Chutney Recipe
Ingredients
| Virgin olive oil | 30 Milliliter | |
| Spanish onions-900 g (2 lb) -skinned and chopped | ||
| Garlic cloves-3 -skinned and chopped | ||
| Root ginger | 25 Gram, grated | |
| Fresh green chilli-3 -seeded and chopped | ||
| Fresh coriander leaves and stems-225 g (8 oz)-roughly chopped | ||
| Lemon juice | 30 Milliliter, squeezed | |
| Salt | 15 Milliliter | |
| Caster sugar | 30 Milliliter | |
Directions
GETTING READY
1. In a shallow heatproof dish, tip in the olive oil
2. Microwave on HIGH for 1 minute
3. Add the onions, garlic and ginger
4. Cover with a cling film
5. Microwave on HIGH again for 6 minutes, Stir halfway through the cooking process
6. Prepare sterilized pots or jars
MAKING
7. In a food processor or a blender, tip in the chopped chili and the coriander
8. Process till you have a smooth puree
9. Add the hot vegetables and process again
10. Add the lemon juice, salt and sugar
11. Process the mixture again but just until the mixture is blended but not completely pureed for 30 minutes
FINALIZING
12. Spoon the vegetables into the hot jars
13. Cover, seal and label
14. Store in the refrigerator or in a cool, dark place.
SERVING
15. Use this within a few weeks served with roast meats or as a sandwich spread
1. In a shallow heatproof dish, tip in the olive oil
2. Microwave on HIGH for 1 minute
3. Add the onions, garlic and ginger
4. Cover with a cling film
5. Microwave on HIGH again for 6 minutes, Stir halfway through the cooking process
6. Prepare sterilized pots or jars
MAKING
7. In a food processor or a blender, tip in the chopped chili and the coriander
8. Process till you have a smooth puree
9. Add the hot vegetables and process again
10. Add the lemon juice, salt and sugar
11. Process the mixture again but just until the mixture is blended but not completely pureed for 30 minutes
FINALIZING
12. Spoon the vegetables into the hot jars
13. Cover, seal and label
14. Store in the refrigerator or in a cool, dark place.
SERVING
15. Use this within a few weeks served with roast meats or as a sandwich spread
Chef
