Tangy herb chutney
- Anjum Anand
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Makes 200ml
Easy
Prep: 10 mins
No cook
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This tangy, herby Indian chutney, with coriander, mint and pistachios, is great served as a dip with tandoori meats and fish
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
75g coriander
leaves and some stalks
-
2 tbsp lemon juice
or to taste
-
½ - 1 green chilli
deseeded
-
25g mint
leaves
-
25g roasted pistachios
(shelled weight)
-
½ garlic clove
crushed
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Nutrition: per tbsp
- kcal17
- fat1g
- saturates0g
- carbs1g
- sugars0g
- fibre0g
- protein1g
- salt0g
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Method
-
step 1
Blend together all the ingredients with 4 tbsp water until very smooth and creamy – add only half a chilli to start with, as the heat varies a lot from one batch to the next. Taste and adjust the seasoning, lemon juice and chilli heat. Transfer to a glass jar and store in the fridge until ready to use. Will keep for 1-2 days.
Recipe from Good Food magazine, September 2014
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