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Coriander chickpea chutney in red bowl with fresh coriander leaves on the side
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Coriander Chickpea Chutney

Course: Chutneys, Condiments, Dips

Ingredients

  • 1 bunch of coriander roots discarded, leaves and stalks washed and chopped
  • 1 tablespoon fresh ginger chopped
  • 1 clove of garlic
  • handful of mint leaves
  • juice of half a lemon
  • 1 tablespoon raw sugar
  • 1 teaspoon salt
  • 1/4 cup dried chickpeas
  • 1 green chilli – use more if you like it spicy

Instructions

  • Roast the chickpeas and soak in water for 30 minutes.
  • Combine all ingredients in the jug of a blender. Blend on high until the mixture forms a smooth paste. Store in an air tight jar in the fridge for upto a week.

Notes

Try the same recipe with different nuts like almonds, pine nuts etc….