This chutney is very quick and easy to make and goes well with dhokla. I’ve used powdered ginger to speed things up, rather than my usual thumb sized piece of ginger. Feel free to add extra chili if you’d like some more heat.
If you make this to serve with dhokla, keep back some leaves to garnish it. If you don’t have black salt, use regular salt.
A packet of fresh coriander (about 70g)
1/2 tsp powdered ginger
A generous pinch of chili
A dash of lemon juice
1/2 tsp powdered cumin
A pinch of kala namak or black salt
- Cut the stalks off the coriander and put the leaves in the food processor.
- Add the spices and lemon juice. Add a glug of water if needed. Blend until smooth.
- Keep in the fridge if needed. Serve with samosas, pakoras or dhokla.