Tangy herb chutney

“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 with a different ratio of herbs or spice. While pistachio nuts might seem really unusual in a chutney, they help emulsify all the ingredients so after standing in the fridge for a few hours, it doesn’t separate.” Anjum Anand, Anjum's Australian Spice Stories

Credit: Anjum’s Australian Spice Stories

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 60 g coriander leaves and some stalks, washed
• 2 tbsp lemon juice, or to taste
• 1-2 green chillies, seeded
• 20 g mint leaves, washed
• 25 g shelled roasted pistachios
• ½-¾ tsp sugar, to taste
• salt, to taste
• ½ garlic clove (optional)
• 1 tbsp yoghurt (optional) 

Makes about 200ml

Instructions

Place all the ingredients in a blender, adding only one chilli to start with as the heat varies a lot from one batch to the next. Add 80 ml (⅓ cup) water and blend for 1-2 minutes or until very smooth and creamy. Taste and adjust seasoning. Keep in a glass jar in the fridge for a few days or freeze for up to 1 month until ready to use.

Anjum's Australian Spice Stories starts Monday 4 April 2016 on Food Network Australia. Visit the program page for recipes and more.

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.