Mint, coriander and mango chutney

Mint, coriander and mango chutney

By
From
The Curry Guy
Makes
4–6 as an accompaniment

I love this simple chutney. It’s so good spooned over lamb seekh kebabs: you will be amazed how the flavours work together. If you’re serving this to guests, they’ll probably be wondering what the heck went into it, it’s such an interesting flavour combo.

Admittedly, the first time I tried a similar chutney, I couldn’t figure it out either. I’m usually quite good at recognizing ingredients but not with this one.

Ingredients

Quantity Ingredient
small bunch coriander, leaves only
large bunch mint, leaves only
200ml smooth mango chutney
1-4 fresh green chillies, to taste, finely chopped
2 garlic cloves, finely chopped
1 lime, juiced
salt

Method

  1. Finely chop the coriander and mint leaves and place in a blender with the remaining ingredients, adding salt to taste. Blend until smooth and use within three days.
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