Coriander relish

Enjoy this fresh, fragrant, lightly-spiced coriander relish as a cooling contrast to rich dishes. It’s great with fried snacks too

Prep:15 mins

Serves 8
Easy

Nutrition per serving

kcal 20
fat 0g
saturates 0g
carbs 4g
sugars 0g
fibre 1g
protein 0.5g
salt 0.01g

Ingredients

1 large handful of coriander leaves, roughly chopped
1 Bramley apple, peeled, cored and roughly chopped
2 tbsp mint leaves
1 small green pepper, roughly chopped
3 tsp caster sugar
1 tsp roasted cumin seeds, ground
20g ginger, peeled, roughly chopped
2 large garlic cloves, roughly chopped
1 green chilli, chopped, with seeds
25g cashew nuts, unsalted, soaked in hot water for 30 minutes
½ lime, juiced

Tip

USING APPLE

This relish is traditionally made with green mango, but as this can be tricky to get hold of, we've used a Bramley apple instead. It lends a pleasing tartness to this relish.

Method

Whizz all the ingredients, except the cashew nuts, in a blender with a generous splash of hot water. Once the chutney is smooth, drain the nuts and add to the chutney, then blitz again. Aim for a sweet-tangy flavour, adding more sugar or lime juice if needed. Transfer to a bowl and store in the fridge. Will keep, covered, in the fridge for one day.