Tangy herb chutney

Name: Tangy herb chutney
Yield: Makes 200ml
Ingredients: 75g coriander leaves and some stalks; 2 tbsp lemon juice or to taste; ½ - 1 green chilli deseeded; 25g mint leaves; 25g roasted pistachios (shelled weight); ½ garlic clove crushed

Anjum AnandMakes 200mlSource

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Ingredients

75g coriander leaves and some stalks

2 tbsp lemon juice or to taste

½ - 1 green chilli deseeded

25g mint leaves

25g roasted pistachios (shelled weight)

½ garlic clove crushed

Method

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.