Mint chutney

Name: Mint chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 6–8
Cuisine: Indian
Ingredients: 1 teaspoon mustard seeds; 1 teaspoon vegetable oil; ½ cup (45 g) desiccated coconut; 1 cup lightly packed (20 g) mint leaves; 1 tablespoon roasted chickpeas – optional; ¼ teaspoon salt; ¼ cup (60 ml) coconut milk, plus extra for blending if necessary; 2 green chillies, deseeded; 1 teaspoon tamarind paste

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
15 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

This fantastically fresh and zingy chutney packs a punch. It adds bold flavour alongside any Indian finger food, such as Sweet potato and onion pakoras and Cauliflower samosas.

Ingredients

1 teaspoon vegetable oil
1 teaspoon mustard seeds
1 cup<

Asia
India
Side dish
Vegan
Gluten-free

Method

Heat the oil in a frying pan over high heat and fry the mustard seeds until they start to pop. Add the mint leaves and continue to fry until wilted.

Transfer the mixture to a food processor, then add the desiccated coconut, chillies, tamarind, salt, coconut milk and chickpeas, if using. Blend to a smooth puree, adding more coconut milk if needed, a tablespoon at a time.

This wil