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Mint and coriander chutney

Preparation time

less than 30 mins

Cooking time

no cooking required

Serves

Makes 150g/5½oz

Dietary

Ìý

Vegetarian

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

Preparation time

less than 30 mins

Cooking time

no cooking required

Serves

Makes 150g/5½oz

Dietary

Ìý

Vegetarian

Ingredients

  • 40²µ/1½´Ç³ú cashew nuts
  • 50g/1¾oz fresh coriander
  • 40²µ/1½´Ç³ú 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. 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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