Coriander chutney is a popular raw condiment in Mauritius, usually eaten as part of a main meal or with snacks to enhance flavour. It is a nice sauce to go with many savoury cakes and in this case savoury crêpes.
I like to use leftover chutney as a salad dressing too.
The recipe is very quick and easy to make; it is also raw and a great way to eat raw coriander. Originally it is made with onions and garlic but since I don’t eat those, I have substituted with ginger. Feel free to add these in if you like, 1/2 small onion and 1 garlic clove should be enough.
Easy Coriander Chutney
3 – 4 salad tomatoes
1 bunch coriander (about 25g)
2 – 3 green chilies (or to taste)
1 teaspoon ginger, minced (or use an-inch cube size piece, cut into fine pieces)
1/2 teaspoon salt
- Place all ingredients in a blender (or use a hand blend) and blend until a puree consistency is obtained.
And here’s an easy peasy vegan crêpe recipe:
Savoury Vegan Crêpes
Ingredients (about 16 – 20 crêpes)
1 cup plain white flour
1 cup strong white flour (substitute with plain white if you don’t have this)
550 ml water
100 ml oat milk (I found oat milk to give the best results among other non-dairy milk)
3/4 teaspoon baking powder
1/2 teaspoon curcuma or turmeric
1/2 teaspoon salt
2 – 3 stems scallions or coriander, finely chopped
- Mix flours with baking powder, curcuma and salt. Add water, stirring with a hand whisk to avoid lumps. Add oat milk and scallions.
- The crêpe batter should be smooth.
- Heat a crêpe pan on medium heat.
- Laddle the batter and spread around into a nice circle shape.
- Cook for about a minute until the bottom side is no longer sticky.
- Then flip over onto the other side and cook for another minute or two. You can flip again if required.
- Remove and stack on a plate. Stacking them will keep them softer and warm.
Spread with coriander chutney, roll and serve while still warm. This makes a delicious brunch or snack anytime.