How To Make Coriander Chutney & Cucumber Raita

Step 1: You will need...

Step 2: Prepare the chutney

Place all these ingredients in a blender. Remember that you can decide how hot you would like it to be by adding more or less chillies to the mix. It is best to put in only 1 or 2 to begin and then, after tasting, add more if desired.

Step 3: Blend the mixture

Turn on the blender to high and blend for a few seconds until you get a paste. Gradually, add the coconut milk whilst continuing to blend, until you achieve the consistency required. Some people prefer a thicker chutney whilst others opt for a dipping sauce.

Step 4: Store the chutney

Remove the lovely green chutney from the blender and store in an airtight jar in the refrigerator to use whenever you require. Because garlic and lemon juice are natural preservatives, this chutney will stay fresh for up to a month.

Step 5: Prepare the raita ingredients

The second dish, the Raita, is simple to make and a great complement to spicy food, for it gives a cooling flavour to the meal.

In a mixing bowl, combine the yoghurt, cumin and lemon juice and mix thoroughly.

Step 6: Make the raita

Add in the spring onions, coriander, mint and the cucumber and mix till evenly blended.

Step 7: Chill the raita

Cover the bowl with cling film and chill in the refrigerator for at least 30 minutes before serving to allow the flavours to seep into the yoghurt

Step 8: Serving suggestions

When your Indian meal is cooked and you are ready to serve these accompanying condiments, put the chutney into a small bowl with a few coriander leaves for garnish.

The Raita should always be served chilled. Place in a bowl and garnish with a light sprinkling of cumin seeds and a couple of coriander and mint leaves.