Tangy herb chutney

Tangy herb chutney

By
From
I Love Curry
Makes
200 ml
Photographer
Jonathan Gregson

An incredibly versatile recipe, this is the cornerstone of all north Indian snacks. We love it with our samosas, bhajis, pakoras, kebabs… and most other things! There are many variations, some people will add a little sugar, some raw garlic and others yogurt. This is how we like it in my family and it is a perfect base from which to experiment.

Ingredients

Quantity Ingredient
60g fresh coriander, leaves and stalks
2 1/2 tablespoons lemon juice
2 green chillies, deseeded if you prefer
12g mint leaves
20g raw or roasted unsalted pistachios
salt, to taste

Method

  1. Blend together all the ingredients with 4 tbsp water until smooth; it might take a few minutes. Taste and adjust the seasoning. Keep in a glass jar in the fridge for up to a week, or freeze until ready to use.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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