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Madhur Jaffrey’s Delhi-style coriander and mint chutney Ingredients:
140g fresh coriander (leaves and stalks)
60g fresh mint (leaves and stalks)
3-4 fresh hot green chillies
1 tsp ground cumin
Generous pinch of ground asafetida
2 tbsp lime juice
˝ tsp salt, to taste Method:
- Put all the ingredients with 120ml water into a blender.
- Blend, stopping and pushing down with a rubber spatula whenever necessary, until you have a smooth paste.
- Makes enough to fill a 350ml jar.
- Keeps for about 3 day in the fridge, but best eaten straightaway, on bread, over canned beans, with pasta dishes – a great new flavour with lots of different dishes…