Tangy herb chutney
Makes 200ml
Easy
Prep:
No cook
This tangy, herby Indian chutney, with coriander, mint and pistachios, is great served as a dip with tandoori meats and fish
Skip to ingredients
- 75g corianderleaves and some stalks
- 2 tbsp lemon juiceor to taste
- ½ - 1 green chillideseeded
- 25g mintleaves
- 25g roasted pistachios(shelled weight)
- ½ garlic clovecrushed
Nutrition: per tbsp
- kcal17
- fat1g
- saturates0g
- carbs1g
- sugars0g
- fibre0g
- protein1g
- salt0g
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.