Palembang-style Coriander Chutney

Ingredients

In this Palembang-style adaptation, we infuse the traditional Indian coriander chutney with Palembang's distinct flavors. We incorporate local ingredients such as belimbing wuluh (sour starfruit), kemangi (lemon basil), and bawang merah (shallots) to add a unique tanginess and depth to the chutney. Additionally, we incorporate Palembang's signature spices like lengkuas (galangal) and kunyit (turmeric) to enhance the flavor profile. We alse have the original recipe for Coriander Chutney, so you can check it out.

• 2 cups (60g) fresh coriander leaves 2 cups (60g) fresh coriander leaves
• 1 cup (30g) kemangi (lemon basil) leaves 1 cup (30g) kemangi (lemon basil) leaves
• 2 belimbing wuluh (sour starfruit), seeds removed 2 belimbing wuluh (sour starfruit), seeds removed
• 2 bawang merah (shallots) 2 bawang merah (shallots)
• 2 cloves of garlic 2 cloves of garlic
• 1 inch (2.5cm) piece of lengkuas (galangal) 1 inch (2.5cm) piece of lengkuas (galangal)
• 1 inch (2.5cm) piece of kunyit (turmeric) 1 inch (2.5cm) piece of kunyit (turmeric)
• 2 red chili peppers 2 red chili peppers
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 teaspoon (5g) palm sugar 1 teaspoon (5g) palm sugar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 2g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Wash the coriander leaves and kemangi leaves thoroughly. Remove any tough stems.
2. 2.
   In a blender or food processor, combine the coriander leaves, kemangi leaves, belimbing wuluh, bawang merah, garlic, lengkuas, kunyit, red chili peppers, lime juice, palm sugar, and a pinch of salt.
3. 3.
   Blend the ingredients until you achieve a smooth and well-combined chutney.
4. 4.
   Taste and adjust the seasoning by adding more salt or lime juice if desired.
5. 5.
   Transfer the chutney to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled as a condiment or dipping sauce alongside your favorite Palembang dishes.

Treat your ingredients with care...

• Coriander leaves — Ensure that you use only the leaves and discard any tough stems, as they can affect the texture of the chutney.
• Kemangi (lemon basil) leaves — Use only the leaves and avoid using the stems, as they can be bitter.
• Belimbing wuluh (sour starfruit) — Remove the seeds before adding them to the chutney, as they can be slightly bitter.

Tips & Tricks

• For a spicier chutney, increase the number of red chili peppers.
• Adjust the sweetness by adding more or less palm sugar according to your preference.
• If you prefer a thinner consistency, you can add a little water while blending the ingredients.
• Store the chutney in an airtight container in the refrigerator for up to one week.
• Experiment with using this chutney as a marinade for grilled meats or vegetables.

Serving advice

Serve the Palembang-style Coriander Chutney chilled in a small bowl alongside your favorite Palembang dishes. It pairs exceptionally well with grilled fish, satay, or as a condiment for nasi goreng (fried rice).

Presentation advice

Garnish the chutney with a few fresh coriander leaves and a slice of belimbing wuluh (sour starfruit) to add a pop of color and enhance the visual appeal.