The perfect dip to prep for summer, this coriander and mint chutney will bring a fresh new flavour to your dishes like never before!

SERVES 6 // COOKING TIME 10 min

INGREDIENTS
1 cup coriander
1 cup mint
7 green chillies, chopped (or to taste)
1 onion, peeled and chopped
1 garlic clove, peeled and grated
3 tbsp sugar
2 tbsp grated ginger
½ tsp ground cumin, toasted
½ tsp salt
¼ cup vegetable oil
¼ cup fresh curry leaves

METHOD
1. Place all the ingredients, except the oil and curry leaves, in a blender.
2. Pulse until the mixture is smooth.
3. Heat the oil in a pan and fry the curry leaves until crispy.
4. Serve alongside the chutney.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Love chutney? Make these sweet-potato samoosas with date chutney.

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