This recipe is for a chilli, garlic and coriander paste that can be used as an accompaniment to dishes and full meals (like an Indian style chutney), and as a flavouring for food. Stir it into steamed rice, for example, or into any curry. It works particularly well with coconut milk based spicy dishes. Have it on the side of rice or curries, drizzle it into soups, spread a tiny amount on a sandwich, smear a little onto a snack.
Keep it handy too for spreading on your sandwiches and toast (try it with cheese!), and as a dip for snacks and finger food. It also goes well with idli, vada and other Indian snacks. We are claiming this as an Indian style chutney, although it does vary a little. Nevertheless, it is every bit as delicious as any Indian green chutney.
The paste keeps well in the fridge if tightly covered and avoid using a wet spoon when using the paste.
Green Chilli, Garlic and Coriander Chutney
3 cardamom pods, seeds removed and husks discarded
1 tspn caraway seeds
5 fresh green chillies, seeded and chopped
1 tspn ground cumin
4 cloves garlic
2 cups coriander leaves
2 Tblspn olive oil
Combine all ingredients in a food processor and process until smooth, adding a little more oil if required. Season with salt.
recipe notes and alternatives
Add a little palm vinegar, coconut vinegar or white wine vinegar in place of the lemon juice.
Leave out the lemon juice, it is very nice without it.
Add 2 fresh red chillies as well as the green.
If you would like a deeper, earthier taste, dry roast each ingredient, one by one (using cumin seeds instead of cumin powder). Then grind.
If you would like a less spicy taste, halve or quarter the number of chillies.