Spring Onion and Mint Chutney

Try dipping your favourite Bhajias in or serving alongside your favourite curries for some extra zing!

This chutney is really quick to make and has a super fresh and vibrant flavour!

Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer.

1. Heat 1 tbsp of sunflower oil in a pan.
2. Add 1 roughly chopped bunch of spring onions , 5 sliced cloves of garlic and the fresh green chilli.
3. Saute for 2 minutes, remove from heat and let cool.
4. Add the mixture to a pestle and mortar or spice grinder with a small handful of mint leaves, the juice of half a lemon, 1/4 tsp of salt and 1/2 tsp of sugar.
5. Grind together and empty into a bowl.
6. Fry the contents of the sachet with 1 tsp of sunflower oil for 2 minutes, pour over the chutney and serve.

Ingredients

Asafoetida (Rice Flour, Gum Arabic, Asafoetida, Turmeric), MUSTARD seeds, Fresh Chilli

Allergies

See allergens in BOLD

Contains: MUSTARD

Due to the handmade nature of our products, each Curry Pack may contain PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing gluten due to cross-contamination.

Nutrition