TANGY HERB CHUTNEY
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
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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