Coriander and Wasabi Rocket Chutney
Coriander is hands downs is one of my favourite herbs. The fresh, delicate, sweet and earthy flavour compliments all foods which makes coriander highly versatile. Coriander can be used as a garnish, mixed into a chutney, relish or even cooked into soups. This herb has a beautiful cooling and grounding effect on the body and digestion. Below is an easy to make coriander and rocket chutney recipe. Serve it with rice, dal, curry, fresh bread and everything else under the sun. We ate it the other day on fresh basmati rice with a fennel curry and north Indian black lentil dal.
1 tbsp white sesame seed
½ garlic clove
2 tbsp olive oil
2 cups of finely chopped fresh coriander
1 cup of finely chopped wasabi rocket
Pinch of salt and pepper
Splash of coconut vinegar
Few drops of tabasco
Grab a mortar and pestle, grind the sesame and garlic into a texture paste. Then add olive oil, chopped coriander and wasabi rocket (the classic rocket would work too) Keep on grinding with the pestle until a smooth paste has been formed. Once fully incorporated then flavour with salt, pepper, coconut vinegar and splash of tabasco for a delicious tang.