Make Anjula Devi’s Indian Roasted Almond and Coriander Chutney

Recipe:PREP: 30 Minutes

COOK: 5 Minutes

SERVES: 

Ingredients

Large bunch of fresh coriander including the stalks, chopped finely 50 g roasted almonds

Key Spices
1 tsp cumin seeds
1 tsp red chilli flakes

Warming Spices
1/2 tsp fennel seeds
1/2 tsp fenugreek leaves

Other Spices
2 tsp mango powder

Wet Ingredients
1 tsp pulped garlic
2 tsp pulped ginger
1 small bunch fresh mint leaves, chopped
1 tbs grated jaggery (or brown sugar)
Juice and zest of half a lemon
1 tsp white wine vinegar
1 small mild red chilli, minced (optional)

Sea salt to taste

Method:

Place a dry frying pan on a low heat, and warm the key spices and warming spices for 1 minute. Transfer to a pestle and mortar or a blender.

Combine all of the ingredients in the pestle and mortar or blender. Grind or blend to your liking, to create a smooth or coarse chutney.

 Store in a sterilised airtight jar in the fridge.

Almonds can be substituted with your choice of toasted nuts. For those of you with a nut allergy, this recipe works equally well with toasted chickpeas.

For more authentic Indian recipes, Anjula Devi’s fantastic ‘how to’ recipe book comes with  top tips and a glossary of spices, it includes step-by-step instructions for Anjula’s masala base, as well as easy-to-follow recipes for chicken curry, chicken biriyani, stunning samosas and perfect pakoras plus lamb, prawn, vegetarian and vegan dishes, starters, rice, breads and chutneys.  Find out more and buy the book for £5.99 here. 

And if you’re looking for the right kit to help you make them, Lakeland have worked with Anjula to create the Authentic India range of products. From flavouring curries to fluffing chapatis, every one is designed specifically for the job in hand.