Cilantro Chutney (Lilli Chutney)

Page 212

Cuisine: Indian | Course Type: Condiments

(2 reviews)

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Recipe Review

I've made this chutney using roasted unsalted peanuts and another time with some ground almonds that needed using up. I've also used lime juice instead of lemon juice, which is even better, I think.

I found the first batch too sweet, so halved the sugar the second time, and I like the favour balance better.

Served with pappadums, it is quite addictive. I had one guest say that if the whole meal consisted of that with this chutney, she'd be quite satisfied!

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