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.
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
140g wholemeal flour
1/2 tsp salt
1 tbsp oil
100ml hot water or more as needed
- 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!
- 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.