Mint chutney

A bright, tangy condiment.

• makes

  1.5 cups

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 3 cups mint leaves, roughly chopped

• 8 long green chillies, roughly chopped

• 2 tbsp caster sugar

• 80 ml white vinegar

Will keep refrigerated for up to 3 days.

Makes 1½ cups

Instructions

Blend mint leaves, chillies, caster sugar and white vinegar in a blender until smooth. Serve with samosas.

Photography by Brett Stevens.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.