“This super-fresh chutney is really quick and easy to make and instantly adds flavour, colour and freshness to the meal or snacks it is paired with. It is versatile, too: it works beautifully with many starters and main meals, from papad and pakoras to grilled fish, lamb and chicken. ”
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recipe adapted from
Chetna Makan
By Chetna Makan
Tap For Ingredients
Method
Pick the leaves from the coriander and mint, and cut the stalks off the chillies.
Put the herb leaves and all the other ingredients, including 1 teaspoon of sea salt, into a blender or food processor. Squeeze in the lime juice, then blend to a smooth paste.
Serve straight away, or keep this chutney, refrigerated, in an airtight container for up to 5 days.