Mint and coriander chutney
A fresh, dairy-free mint and coriander chutney (also known as green chutney) to serve with your favourite Indian foods.
Method
Soak the cashew nuts in warm water for 20–30 minutes. Add all of the ingredients, including the cashew nuts and a little of the soaking water, to a blender. Blitz 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.
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