Indian Tangy Herb Chutney Recipe by Anjum Anand

Try this delicious Tangy Herb Chutney Recipe by Anjum Anand. It pairs perfectly with this Potato and Pea Samosa recipe.

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.

Ingredients (makes 200ml)

60g fresh coriander, leaves and some stalks, washed

2 tbs. lemon juice or to taste

1/2 green chilli, seeded 

20g mint leaves, washed

25g pistachios (you can shell roasted pistachios but weigh the nuts)

Salt to taste

½ clove garlic (optional)

4 tbs. water

Optional – 1 tbs. yoghurt and ½-3/4 tsp. sugar to taste

Method

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. Taste and adjust seasoning.

Keep in a glass jar in the fridge or freeze until ready to use.

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