Recipe

Coriander and Mint Chutney

Serve with hot grills, for dipping and daubing as you see fit.

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Dishoom house chutneys, pickles & dressings can be found in our Cookery Book.

Dishoom Cookery Book

£26.00

This chutney is quick to make and very fresh tasting, and as such we recommend you eat this within three days. Easy come, easy go, very fine and moreish.

Dishoom house chutneys, pickles & dressings can be found in our Cookery Book.

Dishoom Cookery Book

£26.00

Ingredients & Information

Servings

Serves 6 persons

Cooking Time

10 minutes

Ingredients

Method

Warm a dry frying pan over a medium-high heat. Add the cumin seeds, toast for 2–3 minutes then tip onto a plate and leave to cool.
Using a mini food processor or stick blender, blitz all the ingredients together with 25ml water until smooth. Transfer to a jar, unless serving straight away.
The chutney will keep for 1–2 days in the fridge, though it will lose colour as it oxidises – press cling film onto the surface, before putting the lid on, to deter oxidation.

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