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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 :)
  1. Start with the coriander, chilli and ginger first with the lemon juice
  2. Then add everything else
  3. 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