Dadi’s coriander chutney from Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen by Sumayya Usmani

Name: Dadi’s coriander chutney from Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen by Sumayya Usmani
Total time: 7 min
Ingredients: 1 teaspoon salt; 2 tablespoons unsweetened desiccated coconut; 1 green finger chilli, deseeded if desired; ¼ teaspoon turmeric powder; 1 tablespoon ground dried pomegranate seeds (anardana) or 2 tablespoons fresh pomegranate seeds; 1 large bunch of coriander (cilantro), leaves and stems – about 200 g (7 oz) in total; 20–25 mint leaves; 1 tablespoon brown sugar or jaggery; 1-2 tablespoons full-fat Greek-style yoghurt; 1 teaspoon cumin seeds, roasted in a dry frying pan and ground; juice of 1 lime

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A staple in my kitchen - I eat this with everything! I love it with my lentil dumplings, for dipping chapattis into, or on the side with rice and daal; sometime

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Ingredients

1 teaspoon salt
2 tablespoons unsweetened desiccated coconut
1 green finger chilli, deseeded if desired
¼ teaspoon turmeric powder
1 tablespoon ground dried pomegranate seeds (anardana) or 2 tablespoons fresh pomegranate seeds
1 large bunch of coriander (cilantro), leaves and stems – about 200 g (7 oz) in total
20–25 mint leaves
1 tablespoon brown sugar or jaggery
1-2 tablespoons full-fat Greek-style yoghurt
1 teaspoon cumin seeds, roasted in a dry frying pan and ground
juice of 1 lime