Community lunch recipes: mint and coriander chutney

If you want to keep adding to your Indian cooking then this is a great accompaniment to almost any Indian dish.

It can be a dip for samosa or a fresh taste to go with your rice dish and curry.

And, if you grow fresh herbs in your own garden, it can be a new way to use them!

The tamarind paste is a staple in Indian cooking, (along with Thai cooking) adding that sour element like lime would, and keeps for a long time in your fridge.

Ingredients

• 30g mint leaves

• 30g coriander leaves

• 1 green chilli

• 1 tablespoon tamarind paste ( find at Indian grocer)

• 1/2 teaspoon salt

• 1 1/2 teaspoon sugar

• 3 tablespoons thick natural yoghurt

Wash the mint and coriander leaves. Discard any tough stalks but keep any soft ones.

Blend all the ingredients together in a food processor.

Taste the chutney. Add more salt if necessary. If you want a creamier milder chutney stir in more yoghurt.