Spring Onion and Mint Chutney Spice Mix

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.

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

Allergens in BOLD.

May contain PEANUTS, NUTS, SESAME SEEDS, SOYA, CELERY, WHEAT, SULPHITES, MILK and other CEREALS containing GLUTEN.

Per 100g.

Energy (KJ) 80.8
Energy (kcal) 19.4
Fat (g) 0.6
Of which saturates (g) 0
Carbohydrate (g) 3.6
Of which Sugars (g) 0
Dietary Fibre (g) 0.5
Protein (g) 0.3
Salt (g) 0

This mix will last for up to 4 weeks in a fridge and for six months in a freezer.