August 12, 2010 in Uncategorized
To all my Muslim readers I wish you all a wonderful, physical and spiritually cleansing month.
If your fridges and freezers are not yet filled to the brim with savouries and chutneys here is one more recipe. This one is a special one, my mom’s famous green coriander chutney that of course has been SoK’ed. It’s lovely for dipping the samoosas and pies and has the right combination of spicy and sweet
Date Coriander Chutney:
½ packet dates
3 bunches green dhania
14 green chillies (add more or less to suit your heat levels)
½ tsp sultanas
½ cup ground almonds
1 cup coconut
½ cup sesame seeds
1 tbl curry leaves (limri)
4 cloves garlic
White spirit vinegar
Clean the dhania well
Soak the dates in hot water and break up the lumps with a fork and beat till
Blitz all the ingredients together in your liquidizer with one cup of vinegar. Add more vinegar in a stream until you get a thick paste like consistency.
Pour into sterilized jars and store in the fridge.
Serve with samoosas and pies
You can mix this chutney with an equal part of mayonnaise for a different smoother less spicy flavour
I also use this chutney to spread on home made pancakes, top with shredded chicken and cheese, a dollop of sour cream and serve.