Coriander Chutney Recipe from Atul Kochhar

It's a great time to be vegan in the UK right now! London’s famous cookery school, Leiths, have taken the innovation seen in the vegan scene and distilled it into recipes and skills you can use at home.

They run a series of entirely vegan classes. The Essential vegan is a one day workshop designed to introduce everyone to plant-based cooking with key techniques and delicious recipes.   

Below is a sample recipe you will get to cook on the day. Adapted from a recipe by Madalene Bonvini-Hamel & Atul Kochhar, this chutney is a delicious condiment to roasted vegetables. And it is so simple it will quickly become part of your healthy food routine. 


Total Time: 10 m I Prep: 5 m I Cook: 5 m I Difficulty: Easy


Makes 1 cup


  • Bunch of coriander leaves (50 gr) 
  • 1 green chilli
  • 1/2 tablespoon root ginger, finely chopped
  • 1 garlic cloves
  • 1 lemon
  • 1 tablespoon roasted peanuts
  • 1 tablespoons coconut yoghurt 
  • ½ teaspoon salt



  • Wash and chop the coriander roughly. Roughly chop the chilli and peel and chop the ginger. Crush the garlic and juice the lemon.
  • Put all the ingredients, except for the yoghurt into a food processor and blend until smooth. Add the yoghurt and blend again until fully combined. Taste and season as required.
  • The chutney may seem very thin once blended but will thicken once chilled in the fridge.