Mint and spinach chutney

2 oz/55 g tender fresh spinach leaves
3 tbsp fresh mint leaves
2 tbsp chopped fresh cilantro leaves
1 small red onion, coarsely chopped
1 small garlic clove, chopped
1 fresh green chile, chopped (seeded, if liked)
2½ tsp sugar
1 tbsp tamarind juice or juice of ½ lemon


1. Place all the ingredients in a food processor and process until smooth, adding only as much water as necessary to enable the blades to move.
2. Transfer to a serving bowl, cover, and let chill in the refrigerator for at least 30 minutes before serving. Serve with samosas or lamb kebobs.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s