Coriander and Peanut Chutney

Coriander and Peanut Chutney

 

By Namit Kathoria

 

Preparation time: 5 minutes

Serves 4-6 portions

Ingredients:

2 heaped tablespoons of peanuts

1 small handful fresh coriander

1 chilli diced (deseeded if you want the chutney to be less spicy)

1 inch ginger roughly chopped (keep the peel on)

1 teaspoon cumin seeds

Juice of 1 lime including fibre (use lemon if lime is not in season)

1 pinch of the zest of the lime or lemon

2 black peppercorns/ ⅛ teaspoon ground black pepper

⅛ teaspoon Himalayan rock salt

5 tablespoons mineral water

2 tablespoons olive oil

 

Preparation:

 

1. Place all of the ingredients into a blender and blend at a medium speed for one to two minutes until you have the constituency you want.

 

This recipe goes really well with Black Lentil Wholegrain Bread Toast.

Did you know?

The zest of the lime is the most nutrient dense part of the fruit and it also adds to the flavour of any chutney or dish.

 

Where does your protein come from?

It comes from the peanuts which are naturally high in protein.