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Green coriander chutney
A recipe from Curry by Lizzie Collingham

Curry: A Tale of Cooks and ConquerorsThis is a fresh chutney that should be made just before it is required. It is difficult to give precise amounts for the ingredients in this sort of dish. It is best to keep tasting it and adjust the flavor as you make it. It tastes good with idlis (you can buy packet mixes from Indian grocers if making them from scratch seems intimidating). It is also good as a side dish with coconut-based curries and with grilled fish.

Green coriander chutney

1 large bunch of fresh green coriander (the size you can buy at vegetable markets rather than the tiny packets you can buy in supermarkets)
1–3 cup coconut milk, or fresh coconut, grated
1–6 fresh green chillies
6 in. piece of fresh ginger, chopped
2–3 cloves of garlic, chopped
a handful of raw peanuts (if you only have salted ones, add less salt)
salt to taste
sugar to taste
lemon or lime juice to taste

Wash the coriander and blend it in a food mixer with the other ingredients until it is smooth. Add more coconut milk or lemon juice if you need extra liquid. Keep tasting and when it is sharp, tangy, bright green, and smooth it is ready.

Click here to read the review of Curry: A Tale of Cooks and Conquerors by William Grimes in today’s New York Times.

Recent Comments

  1. Bibliochef

    I liked the book a lot but have not cooked from it yet. As a “single topic book” it opens out into the world in really interesting ways. See my discussion at Cooking With Ideas (http://cookingwithideas.typepad.com/cooking_with_ideas/

    And you inspired me to try the recipes in the book!

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