Tamarind and tangy coriander chutney | Sainsbury`s Magazine

Ingredients

• ½ x 115g jar tamarind paste
• 75g light brown soft sugar
• 1¼ tsp cumin seeds, toasted and ground
• 6 mint leaves, shredded (optional)
• 50g coriander, leaves and stalks, roughly chopped
• 1 x 28g pack mint, leaves only
• 2 tbsp lemon juice, or to taste
• 25g pistachio kernels
• ½-1 green bird eye chilli, seeds left in, roughly chopped