Tangy Herb Chutney Recipes

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TANGY HERB CHUTNEY



Tangy herb chutney image

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

Provided by Anjum Anand

Categories     Condiment

Time 10m

Yield Makes 200ml

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 17 calories, Fat 1 grams fat, Carbohydrate 1 grams carbohydrates, Protein 1 grams protein

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