Mint and coriander chutney

Prepare
less than 30 mins
Cook
no cooking required
Serve
Makes 150g/5½oz

A fresh, dairy-free mint and coriander chutney (also known as green chutney) to serve with your favourite Indian foods.

By Maunika Gowardhan

Shopping list

Ingredients

  • 40g/1½oz cashew nuts
  • 50g/1¾oz fresh coriander
  • 40g/1½oz mint leaves
  • 1cm/½in piece fresh root ginger, peeled and roughly chopped
  • 1 small bird’s-eye chilli
  • 1 tsp sugar
  • 1 lime, juice only
  • salt, to taste

Method

  1. Soak the cashew nuts in warm water for 20–30 minutes.

  2. Add all of the ingredients, including the cashew nuts and a little of the soaking water, to a blender. Blend to a smooth fine paste, adding a little more water if needed, to make a slightly runny dipping chutney. Serve with your favourite snacks or even a main course.