Dinner

Coriander and Apple Relish Recipe

Name: Coriander and Apple Relish Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Indian
Ingredients: 1 large handful of coriander leaves, roughly chopped; 1 Bramley apple, peeled, cored and roughly chopped; 2 tbsp mint leaves; 1 small green pepper, roughly chopped; 20g ginger, peeled, roughly chopped; 2 large garlic cloves, roughly chopped; 1 green chilli, chopped, with seeds; 3 tsp caster sugar; 1 tsp roasted cumin seeds, ground; 25g cashew nuts, unsalted, soaked in hot water for 30 minutes; ½ lime, juiced

ByCleo Brixton February 4, 2026February 4, 2026

Jump to Recipe

Introduction

Coriander relish is a vibrant and tangy condiment perfect for adding a fresh burst of flavor to your meals. Made with green herbs, tangy apple, and a hint of heat, it’s a versatile relish inspired by traditional green mango chutney.

Two golden-brown fried patties with a crispy texture are placed on a white plate with floral patterns around the edge. One patty is whole, and the other is broken in half, showing the soft, pale yellow inside. Coarse salt flakes are sprinkled on the patties. A bright green lime wedge sits next to the patties on the plate. Above the plate, there are two small white bowls; one contains a smooth, bright green sauce, and the other holds a darker, brown sauce with a slightly glossy surface. The scene is set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large handful of coriander leaves, roughly chopped
1 Bramley apple, peeled, cored and roughly chopped
2 tbsp mint leaves
1 small green pepper, roughly chopped
3 tsp caster sugar
1 tsp roasted cumin seeds, ground
20g ginger, peeled, roughly chopped
2 large garlic cloves, roughly chopped
1 green chilli, chopped, with seeds
25g cashew nuts, unsalted, soaked in hot water for 30 minutes
½ lime, juiced

Instructions

Step 1: Place the coriander leaves, Bramley apple, mint leaves, green pepper, caster sugar, ground cumin seeds, ginger, garlic, green chilli, and a generous splash of hot water into a blender.
Step 2: Blend the ingredients until smooth to form a thick chutney base.
Step 3: Drain the soaked cashew nuts and add them to the blender. Blitz again until the mixture is well combined and creamy.
Step 4: Taste the relish and adjust the flavor by adding extra sugar or lime juice to reach your preferred balance of sweet and tangy.
Step 5: Transfer the coriander relish to a bowl and refrigerate until ready to serve.

Tips & Variations

This relish is traditionally made with green mango, but using Bramley apple offers a similar tartness if green mango is unavailable.

Storage

Store the coriander relish in an airtight container in the refrigerator for up to one day. For best flavor and freshness, consume it within this period. Reheat is not necessary as it is typically served cold or at room temperature.

How to Serve

The image shows a white plate with two golden brown, round, crispy patties that have a slightly rough texture, sprinkled with coarse salt. One patty is cut open, revealing a soft, light yellow inside with small dark bits. A green lime wedge sits on the plate next to the patties. Above the plate are two small white bowls, one filled with a smooth bright green sauce and the other with a thick brownish sauce. The entire scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Yes, you can substitute cashews with almonds or peanuts, but cashews provide a creamier texture that works best in this relish.

Can I make this relish ahead of time?

It’s best made fresh or stored for no more than one day in the fridge to preserve the bright flavors and freshness of the herbs.