- 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
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.
