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.