Cook
15m
Ingredients
Method
Turn cooking mode on
Step 1
First, make the dip: put all the ingredients except the salt into a blender and pulse until a smooth paste forms. Season with salt to your liking. (The chutney will keep in the fridge for up to 3 days.)
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For
4
M
I
1
bunch
Fresh coriander, small; leaves and stalks roughly chopped
1
bunch
Fresh mint, small
1
Green chilli, deseeded and finely chopped
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Cook along with all of our recipes
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The chutney will keep in the fridge for up to 3 days.
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Made it?
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Cook
15m
Ingredients
Method
Turn cooking mode on
Step 1
First, make the dip: put all the ingredients except the salt into a blender and pulse until a smooth paste forms. Season with salt to your liking. (The chutney will keep in the fridge for up to 3 days.)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
1
bunch
Fresh coriander, small; leaves and stalks roughly chopped
1
bunch
Fresh mint, small
1
Green chilli, deseeded and finely chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The chutney will keep in the fridge for up to 3 days.
Only visible to you
Made it?
Cancel
