Description
This Fresh Nut and Herb Chutney is a quick, punchy Indian style answer to pesto. It’s bright, herby, a little nutty, and honestly, the sort of thing you’ll start putting on everything once it’s in your fridge.
Ingredients
Units
Scale
- 1/2 cup roasted nuts (peanuts, cashews, or almonds work well)
- 1 bunch fresh coriander, roughly chopped (about 2 packed cups)
- 1/2 bunch fresh mint leaves (about 1 packed cup)
- 1 small onion, roughly chopped
- 3 to 4 cloves of garlic
- 1 green chili (add 2 if you like more heat)
- 1/4 to 1/2 cup vinegar or freshly squeezed lemon juice
- 1/4 tsp salt, or to taste
- 2 to 4 tbsp cold water, if needed for blending
Instructions
- If you do not have roasted nuts, start by lightly roasting ½ cup nuts in a dry pan over medium heat for about 3 to 5 minutes, stirring often until fragrant. Let them cool slightly before blending.
- Add the cooled ½ cup roasted nuts to a blender or food processor along with 1 bunch chopped coriander, ½ bunch mint leaves, 1 small, chopped onion, 3 to 4 cloves of garlic, and 1 green chili.
- The size of bunches will vary from country to country, so work on a 2:1 ratio of coriander to mint
- Pour in ¼ cup of vinegar or freshly squeezed lemon juice to start. Blend until the mixture begins to break down.
- Add ¼ tsp salt, taste, and adjust with more salt or a bit more vinegar or lemon juice as needed and to your preference.
- Spoon the chutney into a clean airtight jar and refrigerate. It keeps well for 3 to 4 days.
Nut options: Peanuts give the most traditional flavour, but cashews make it creamier and almonds give a slightly deeper taste.
Herb balance: If your coriander bunch is huge, don’t be afraid to add a little more mint so the flavour stays balanced. Work on a 2:1 ratio of coriander to mint.
Notes
Created, prepared, tried, and tested by Preshana
