This is a lovely versatile chutney that is tangy and herby rather than sweet. It is the cornerstone of all North Indian snacks. We love it with our samosas, bhajis, pakoras, kebabs and most other things. There are many variations to this chutney, some will add a little sugar, some raw garlic and others will add yoghurt. This is how we like it in my family and it is a perfect base from which to experiment if you feel like.
Anjum Anand’s Tangy herb chutney
60g fresh coriander, leaves and some stalks
2 tbsp lemon juice or to taste
1-2 green chillies, seeded
20g mint leaves
25g shelled pistachios
½ clove garlic (optional)
4 tbsp water
Optional – 1 tbsp yoghurt and ½ - ¾ tsp sugar to taste
1. Blend together all the ingredients, adding only one chilli to start with as the heat varies a lot from one batch to the next. Blend until very smooth and creamy; it might take a few minutes.
2. Taste and adjust seasoning. Keep in a glass jar in the fridge or freeze until ready to use.
Serve with Anjum Anand’s Barbecued chicken tikka sandwich see recipe here.
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This recipe was first published in Wed Jul 22 10:49:05 BST 2015.