Tangy herb chutney

Tangy herb chutney

By
From
Anjum's Indian Vegetarian Feast
Makes
200 ml
Photographer
Emma Lee

The cornerstone of all north Indian snacks. We love it with samosas, bhajis, pakoras, kebabs... and most other things.

Ingredients

Quantity Ingredient
60g coriander leaves, with some stalks
2 tablespoons lemon juice
1 green chilli, deseeded
20g mint leaves
25g pistachios
1/2 garlic clove
1 tablespoon yogurt
1/2-3/4 teaspoon caster sugar, to taste

Method

  1. Put the coriander leaves in a blender, and add the lemon juice, green chilli, mint leaves, pistachios, garlic, yogurt and caster sugar. Add 4 tablespoons of water and blend until very smooth and creamy.
  2. Taste and adjust the seasoning, adding more chilli or sugar as you prefer. Keep in the fridge, or freeze, until ready to use.
Tags:
Indian
vegetarian
Anjum
Anand
Asian
simple
healthy
easy
quick
fast
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