Coriander Chutney Sour Cream Fusion
I'm brown. Here's a quick take on Coriander Chutney and then mixed in as a fresh and cooling soured cream dip ;)
Coriander Chutney
What you need
- Food processor or blender
- Fresh coriander; A large handful. Approx 40-50g+; Roughly chopped
- Fresh ginger; approx 2-3cm chunk
- Green chilli; 1-2; I used Birds Eye Green Chilli; Remove stem and deseed
- Lemon Juice; 2 TBSP
- Ground Cumin; 1/2 TSP
- Salt to taste
What to do
Blend into a paste! It won't be really smooth but that's fine :)- Start with the coriander, chilli and ginger first with the lemon juice
- Then add everything else
- Add salt to taste.
Soured Cream Corriander Chutney Dip
What you need
- Coriander Chutney - all of what you made from above
- Food by Sumear Soured Cream; 100g
- Vegan Yoghurt of choice; 50-100g; more yoghurt makes this more cooling but less tangy; I used a thick supermarket own brand Soy-based yoghurt
- Garlic paste; 1/2 TSP
- Black Pepper to taste
- Lemon zest (optional)
- Balsamic Vinegar (optional but recommended)
What to do
- In a bowl, add all the chutney, soured cream, and garlic and mix (Use a fork, spoon, whisk, whatever)
- Add most of the yoghurt, mix, taste, and add more if needed
- Add pepper to taste
- Add optional balsamic vinegar and mix
- Add optionally zest on top
- and enjoy
