Green Chutney

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Step 1

Start by washing and chopping a bunch of fresh coriander and mint leaves. Remove any thick stems.

Step 2

Peel and chop a small piece of ginger root and a couple of garlic cloves.

Step 3

Cut a green chilli in half and remove the seeds if you prefer a milder sauce.

Step 4

Peel and chop a small raw mango for a tangy flavor.

Step 5

5. In a blender or food processor or use mortar and pestle , combine the coriander, mint, ginger, garlic, green chillies, raw mango, a teaspoon of cumin seeds, a pinch of salt, and the juice of half a lime.

Step 6

Blend everything together until you have a coarsely smooth paste. Add a little water if needed to help with blending.

Step 7

Taste and adjust seasoning as needed, adding more salt or lime juice if desired.

Step 8

Use the green chutney as a dipping sauce for samosas, kebabs, or pakoras. It can also be used as a spread for sandwiches or wraps.

Step 9

To make a refreshing green chutney raita, mix the chutney with some plain yogurt and a pinch of salt.

Step 10

If you have leftover chutney, freeze it in an ice cube tray for future use. Simply pop out a cube and thaw it when needed. Enjoy!