Zingy Green Chutney

Zingy Green Chutney

This zingy green chutney brings a beautiful sweet and tart element to any Indian spiced dish.  We first made this chutney when we served Indian Sweet Potato with Mint Parathas.

Alongside the Tasty Tamarind Chutney that we made for the same dish, this added a beautiful flavour dimension to the dish.

You could also make a batch of this chutney and add to any salad or other flatbread dish.  Alternatively, you could serve this as an alternative condiment to a poppadum starter or Indian snach such as bhajis or samosas.

Ingredients

  • 5 green bird’s eye chillies (reduce if you want less heat or remove the seeds)
  • 30g fresh coriander leaves, roughly chopped
  • 150g (about 1) Granny Smith apple, roughly chopped
  • 1 garlic clove
  • 4 tsp sugar
  • juice of 2 limes
  • 1 tsp ground cumin
  • salt, to taste

    Method

    1. Put all the ingredients in a blender.  Blitz until smooth.
    2. Place in a bowl until you’re ready to serve.
    3. It will keep for 2 to 3 days in the fridge but once you’ve tasted it, you’re unlikely to have any leftovers!

     

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