Tangy herb chutney
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes 200ml
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.
