Mint & Coriander Chutney

Serves 4

Preparation time: 20 minutes

Suitable for: Vegetarians, vegans and those on an gluten free diet

Serve with Pakoras, Paneer Pakoras, Vegetable Fritters and any of the paranthas.

Use also to make an alternative version of the Paneer Pakoras, Chutney ‘Sandwich’ Paneer Pakoras

Ingredients:

1 shallot (chopped)

40g mint leaves

40g coriander leaves

½ - 1 green chilli

1 teaspoon of ground cumin dry roasted for a few minutes

½ teaspoon of salt

½ teaspoon of sugar

½ inch of fresh ginger (peeled)

1 clove of garlic (optional)

Juice of half a lemon

Method:

  1. Thoroughly wash the mint and coriander leaves.

  2. place the ground cumin in a hot frying pan and dry roast for a minute or two, stirring to avoid it burning.

  3. Place all the ingredients in a blender and blend until smooth.

  4. Taste and adjust salt, chilli, sugar and/or lemon juice content according to taste.

  5. Place in a bowl and refrigerate. Flavour improves when allowed to rest for an hour or so.

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Chutney ‘Sandwich’ Paneer and Tofu (Vegan) Pakoras

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Batter for Vegetable Fritters