ELIZE’S CORIANDER YOGURT CHUTNEY

“Hierdie chutney is heerlik saam met enige kerrie dis…selfs net so op sy eie saam met naan, rotis of parathas. Variasie van ‘n resep wat ek op die ou blog gevind het.”

2 small bunches cilantro (coriander), 60 – 65 g each, hard stems removed
1 green chilli, or to taste
12 mm ginger (± 7 g)
¼ teaspoon roasted cumin powder
⅛ teaspoon masala, optional
pinch black pepper
salt, to taste; around ½ teaspoon
2 teaspoons lemon juice
½ teaspoon sugar
¼ cup yogurt

Add coriander leaves in a blender. Make sure to remove the hard stems from the leaves. Softer stems are okay to use, but mostly try to use only the leaves.
Add green chilli, ginger, cumin powder, masala, black pepper, salt, lemon juice and sugar.
Add yogurt to the blender.
Blend it all together to a smooth consistency.
Keep the chutney refrigerated.
Feel free to add more yogurt if you like. (More yogurt = less spicy chutney)
Add more green chillies for spicier chutney.

Recipe and photo: Elize de Kock