Bombay Authentics Coriander Chutney
A spicy blend of coriander, coconut and fresh green chilies creating a totally unique chutney with a myriad of uses, use as an accompaniment to a curry but try it in some Greek yoghurt as a dip.
Thai Style Green Curry
Try Luxury Coriander Chutney as a base for a Thai style green curry: Just add the contents of the Jar to a saucepan, add a tin (450g) of coconut milk. Add 3 chicken breasts diced to the sauce. Simmer for 15 minutes. Once the chicken is cooked, add some baby mushrooms. Simmer for a further 4-5 minutes. Sprinkle with as much or as little freshly chopped coriander as you like and serve with noodles, pineapple flavoured or boiled rice. If you want the curry to be hotter, dice two or three fresh green chilies and sprinkle into the curry before you serve it. Alternatively you can add King prawns instead of chicken - cook until the prawns turn pink.
Take 4 slices of your favourite fish and place on individual pieces of greaseproof paper. Add two teaspoons of our luxury coriander chutney (one on each side of the fish). Parcel the fish up. Heat your oven. (If you do not have a steamer) Place the parcels on a trivet and fill a baking tray with some water. Put it into the oven and depending how thick the fish slices are, cook for 25-30 minutes in a medium hot (170C) oven. Take the fish out after about 15 minutes check if the meat has become firm. Serve with new potatoes and a tossed salad. This dish is also great cold the next day. Great for a picnic!