- 50g (2oz) fresh mint leaves
- 30g (1oz) fresh coriander (cilantro), roughly chopped with stems
- 1 medium white onion, peeled and roughly chopped
- 2 green chillies
- 1 small raw mango, stone removed, peeled and diced into 1cm (½ in) cubes
- Juice of 1 lemon
- 2 tsp Madhur Jaggery or sugar
- 1 tsp Surya Salt
- 2 tbsp olive oil
Romy's Mint & Coriander Chutney
- Serves
- Makes 1 small jar
- Difficulty
- Beginner
Photo by:
Sam Harris & Poras Chaudhary
Extracted from Romy Gill’s India, by Romy Gill (Quadrille $42 ). Photography by Sam Harris & Poras Chaudhary
This chutney is not only delicious but a great way to add a burst of flavour and freshness to your meal. It is a popular condiment in Indian cuisine, which creates a refreshing and zesty accompaniment.
Ingredients
Methods
- Place all the ingredients along with 75 ml (2 ½ fl oz/ 5 tablespoons) water in a blender or food processor and blitz to a fine paste.
- Transfer the chutney to a sterilised glass jar with an airtight lid. This chutney will keep for up to 5 days when stored in the fridge.
This Recipe Features
Madhur Jaggery
24
60g
Regular price
$11
Sale price
$11
Regular price
A dark brown jaggery powder that's a 1:1 swap for brown sugar.
Low stock!
Surya Salt
8
90g
Regular price
$11
Sale price
$11
Regular price
Earth-filtered, and hand-pounded fine salt made for everyday cooking.
