Mint and spinach chutney




SERVES 4–6 V D P C
2 oz/55 g tender fresh spinach leaves
3 tbsp fresh mint leaves
2 tbsp chopped fresh cilantro leaves
1 small red onion, coarsely chopped
1 small garlic clove, chopped
1 fresh green chile, chopped (seeded, if liked)
2½ tsp sugar
1 tbsp tamarind juice or juice of ½ lemon

Method

1. Place all the ingredients in a food processor and process until smooth, adding only as much water as necessary to enable the blades to move.
2. Transfer to a serving bowl, cover, and let chill in the refrigerator for at least 30 minutes before serving. Serve with samosas or lamb kebobs.

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