Makes about 3-4 Jars
Ingredients
140 g Fresh Coriander (Cilantro)
140g Fresh Mint
3 tsp Amchoor (Dried Mango Powder)
3 tsp Anardana Powder (Dried Pomegranate Powder)
2 tsp Salt
1 medium Raw Green Mango or medium Bramley Apple
2 medium Onions
3 Green Chillies
200 ml water
Method
Put all the ingredients into a blender and blitz.
The ingredients should have the consistency of finely blended pesto.
Divide the blended chutney into sterile jars.
Tips
If you do not wish to make so much chutney, just halve the recipe.
The Amchoor and Anardana can be bought in any Asian grocery store.
If kept in the fridge, it should be consumed within one to two weeks.
The jars of chutney can be frozen, and defrosted as required.
This chutney is so versatile. It can be used as an accompaniment to samosas, pakoras, kebabs.
Alternatively, spread onto sandwiches, or mix into yogurt, as a sauce for naan sliders.
