Tangy herb chutney

Tangy herb chutney

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Prep: 10 mins No cook


Makes 200ml
This tangy, herby Indian chutney, with coriander, mint and pistachios, is great served as a dip with tandoori meats and fish

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per tbsp

  • kcal17
  • fat1g
  • saturates0g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein1g
  • salt0g
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  • 75g coriander, leaves and some stalks
  • 2 tbsp lemon juice, or to taste
  • ½ - 1 green chilli, deseeded
  • 25g mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 25g roasted pistachios (shelled weight)
  • ½ garlic clove, crushed


  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.

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