Tangy herb chutney recipe | Good Food
This tangy, herby Indian chutney, with coriander, mint and pistachios, is great served as a dip with tandoori meats and fish
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 75g coriander leaves and some stalks
- 2 tbsp lemon juice or to taste
- ½ - 1 green chilli deseeded
- 25g mint leaves
- 25g roasted pistachios (shelled weight)
- ½ garlic clove crushed
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