This is that lovely, refreshing dip that is often on the table as you start your curry house meal. I always find that I pick at it to start with, then keep it to eat with tandoori food. It is a lovely, sweet, spicy and lightly sour chutney that goes really well with all grills, barbecues and many snacks. I prefer to use measurements such as ‘a small handful’ for tiny amounts of herbs; however mint can be very strong, so it’s best to measure it out for this recipe, so as not to overpower the dish.