Tangy herb chutney

Tangy herb chutney

By
From
I Love India
Makes
200ml
Photographer
Martin Poole

This is a lovely, versatile chutney that is tangy and herby rather than sweet. It 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 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 if you want.

Ingredients

Quantity Ingredient
60g coriander leaves and some stalks
2 tablespoons lemon juice, or to taste
20g mint leaves
25g pistachios
salt
1/2 garlic clove, (optional)
4 tablespoons water

Method

  1. Blend all the ingredients until smooth and creamy; it might take a minute or so.
  2. Taste and adjust the seasoning and tang (lemon juice) to taste.
  3. Keep in an airtight glass jar in the fridge or freeze until ready to use.
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