Name: Fresh Mint Chutney with Apple and Orange
Ingredients: ½ green pepper, roughly chopped; 1 medium orange, peeled, pipped and cut up roughly; juice of ½ lemon; 1 sharp apple, peeled, cored and cut up roughly; ¼-½ teaspoon (1.25-2.5 ml spoon) cayenne pepper; 1 teaspoon (5 ml spoon) salt; a good handful of fresh mint leaves

Preparation info

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

If you have a liquidiser or food processor fresh uncooked chutneys take minutes to make and are quite a different thing from the thicker and heavier cooked chutneys. They have a very refreshing taste and will keep in a covered jar in the fridge for a week or so. You can serve this mint chutney with any dry curry, with kebabs and meatballs or as a welcome variation to mint sauce with roast lamb. It is also good with cold meat and irresistible with bread and cheese.