MAKES 4–6 SERVINGS
The freshness of this chutney is perfect to accompany Sherpa Roti (Sherpa Fried Bread, see page 180) and Pyaj Ke Kachari (Crispy Onion Beignets, see page 39). To keep the colour a vibrant green, prepare it at the last minute.
150g (5½oz) fresh coriander
50g (⅓ cup) blanched peanuts
15g (½oz) fresh ginger, peeled and chopped
3 garlic cloves, chopped
3 green chillies, tailed and chopped
75ml (⅓ cup) vegetable oil
1 teaspoon lemon juice
1 tablespoon caster (superfine) sugar
1 teaspoon salt
An airtight container, for storing
Wash the coriander and pat dry with kitchen paper (paper towels). Chop roughly.
Combine all the ingredients in a large pestle and mortar and crush to obtain a thick paste. Alternatively, blend all the ingredients in a small food processor.
Taste and adjust the seasoning, adding more sugar, salt or lemon juice as needed.
This should be eaten on the day it is made, and stored in an airtight container until ready to serve.
Cook more from this book
Steamed chicken momos with ginger and chilli with a tomato sesame chutney (Kukhura ko momo) by Santosh Shah
Crispy chilli chicken (Swadilo piro tareko valeko masu) by Santosh Shah
Aloo ko tarkari – potato curry by Santosh Shah
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Ayla: A Feast of Nepali Dishes from Terai, Hills and the Himalayas by Santosh Shah.
Photographer: Matt Russell