Tangy herb chutney

Tangy herb chutney

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Makes 200ml

This tangy, herby Indian chutney, with coriander, mint and pistachios, is great served as a dip with tandoori meats and fish

  • Healthy
  • Vegetarian
Nutrition: per tbsp
NutrientUnit
kcal17
fat1g
saturates0g
carbs1g
sugars0g
fibre0g
protein1g
salt0g
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Ingredients

  • 75g coriander , leaves and some stalks
  • 2 tbsp lemon juice , or to taste
  • ½ - 1 green chilli , deseeded
  • 25g mint leaves
  • 25g roasted pistachios (shelled weight)
  • ½ garlic clove , crushed

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.

Goes well with

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