Green chutney
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Makes 200ml/7fl oz
This goes well with all tandoori dishes and most North Indian snacks. It keeps well in the fridge for 4-5 days. You can add yoghurt and a pinch of sugar for a green chutney as you'd find in restaurants, or add desiccated coconut for a Southern flavour.
Ingredients
- fresh coriander: 80g/2¾oz fresh coriander leaves and stalks, washed
- mint: 20g/¾oz fresh mint leaves, washed
- garlic: 1 garlic clove, peeled and roughly chopped
- ginger: 2.5cm/1in piece fresh ginger, peeled and roughly chopped
- onion: ½ small onion, chopped
- seeds: 1-2 green chillies, or to taste, seeds removed, chopped
- pistachio: 15 raw pistachio nuts, shells removed, chopped
- lemon juice: 2 tbsp lemon juice, or to taste
- salt: salt, to taste
- 3 tbsp water
Method
Place all the ingredients into a food processor and blend until smooth.
