Name: Coriander relish
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Indian
Ingredients: 1 large handful of coriander leaves roughly chopped; 1 Bramley apple peeled, cored and roughly chopped; 2 tbsp mint leaves; 1 small green pepper roughly chopped; 3 tsp caster sugar; 1 tsp roasted cumin seeds ground; 20g ginger peeled, roughly chopped; 2 large garlic cloves roughly chopped; 1 green chilli chopped, with seeds; 25g cashew nuts unsalted, soaked in hot water for 30 minutes; ½ lime juiced

Date and tamarind sauce and coriander relish served with Aloo tikki

1 large handful of coriander leaves
roughly chopped
1 Bramley apple
peeled, cored and roughly chopped
2 tbsp mint leaves
1 small green pepper
roughly chopped
3 tsp caster sugar
1 tsp roasted cumin seeds
ground
20g ginger
peeled, roughly chopped
2 large garlic cloves
roughly chopped
1 green chilli
chopped, with seeds
25g cashew nuts
unsalted, soaked in hot water for 30 minutes
½ lime
juiced

Method

step 1
Whizz all the ingredients, except the cashew nuts, in a blender with a generous splash of hot water. Once the chutney is smooth, drain the nuts and add to the chutney, then blitz again. Aim for a sweet-tangy flavour, adding more sugar or lime juice if needed. Transfer to a bowl and store in the fridge. Will keep, covered, in the fridge for one day.

Roopa Gulati

Coriander relish

Aloo tikki

Date & tamarind sauce (sonth)

Pistachio barfi

Method

step 1

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Aloo tikki

Date & tamarind sauce (sonth)

Pistachio barfi

Ingredients

Nutrition

Method

step 1

USING APPLE

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