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.
MPU 2

Method

  1. 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.

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