This vibrant coriander chutney is a revelation. It’s such an easy but brilliant way of pimping up your curry and adding a beautiful layer of punchy flavour – and can be made with or without the chilli. It would also be great with a whole host of other dishes from tacos and fajitas to BBQs and seafood.
The chapatis are really simple to make and great for when you fancy a flatbread at the last minute – plus there’s something undoubtedly satisfying about making your own.
The coriander chutney and chapatis are the perfect accompaniments to my simple red lentil dhal recipe which you can find here.
Ingredients
Coriander chutney
100g coriander
2 garlic cloves (not too large!), chopped
1 tsp salt
1-2 tsp sugar (according to taste)
Juice of half a lemon
2 tbsp light oil
2 green chillis (optional), roughly chopped - deseeded if preferred
Chapatis
140g wholemeal flour
1/2 tsp salt
1 tbsp oil
100ml hot water or more as needed
Instructions
Coriander Chutney
- Blend all the ingredients with a hand blender or in a small processor until you have a smooth paste.
- Voilà, it is ready to serve!
Chapatis
- Place the flour and salt in a mixing bowl.
- Stir in the oil and hot water with a wooden spoon. You're looking for a soft elastic dough, so may need to add a little more water if it is too dry. However, if it is too sticky you can add a sprinkle more flour.
- Turn the dough out onto a floured surface and knead for around 5 minutes.
- Cut into 4 pieces and roll each one into a ball.
- With a floured rolling pin, roll into a flat disc (you're aiming for the thickness of a tortilla). If you can let them rest for a few minutes or up to an hour, then great. If not, proceed to the next step.
- Heat a large frying pan and once smoking hot add the chapati. Once it starts to bubble up and brown spots have appeared, flip over and repeat.