Mint chutney

Name: Mint chutney
Yield: Makes 200 ml
Cuisine: Indian
Ingredients: 50 ml vegetable oil; 1 teaspoon Bengali Garam Masala; 60 ml strained lime juice; 1 teaspoon fish sauce; 2 teaspoons castor sugar; 1 teaspoon minced ginger; 4 cloves garlic, minced; 1 cup firmly packed spearmint leaves; 3 green bird’s-eye chillies, sliced; 6 green onions, sliced

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

Use this fresh and fragrant mint chutney soon after you have made it for the most benefit.

Ingredients

1 cup firmly packed spearmint leaves
6 green onions, sliced
3 green bird’s-eye chillies

Asia
India
Fish course
Preserve
Pescatarian
Gluten-free

Method

Blend all ingredients to a smooth paste in a food processor, adding oil slowly.

Spoon into a jar, then cover with a film of oil and seal. Refrigerate for up to 3 days.