This dip is bursting with fresh, vibrant flavours guaranteed to satisfy all your dinner guests. With a list of ingredients that conforms to the strictest vegan diet, this coriander dip (or chutney) does not suffer at all from being dairy-free. In fact, this is one of my favourite dips or sauces, and I love to serve it up with anything from onion bahjis to daals and dosa. The delightfully deep green colour is a treat for the eyes as much as the stomach and is a low-fat alternative to other high calorie dips containing yoghurt or loads of sugar.
Fresh coriander – lots and lots of it! (If you by coriander from Asian shops then use 1 bunch or if you buy from a supermarket use 10 packets)
1 heaped tsp chopped garlic
1 heaped tsp green birds eye chilli
The juice of one whole lemon
1 tsp sugar
1 tsp salt
1 squeeze of tomato ketchup
½ tsp jeera powder (or ground cumin)
Roughly chop the coriander and pop it in the blender/food processor and blitz
Add in all the other ingredients and give it another blitz
Taste it now and adjust it to your liking, whether you’d like it saltier, more tart or sweeter.
Serve it up with your favourite Indian snack or meal!