This crunchy, spicy mint and coriander chutney, which is almost like a pesto, goes brilliantly with grilled meats, prawns and fish. It is a great accompaniment for any Indian meal, Aussie BBQ or just spread on toast! I have also used it as a chutney with cheese and biscuits.
Easy and quick to make, it will keep well in the fridge for up to a week. Best to bring to room temperature before serving.
Traditionally made by roasting and then grinding the peanuts, I cheat and use super-crunchy peanut butter which works very well to bind the herbs into a pesto like texture.
Prep time: 10 minutes Cooking time: 15 minutes
1 bunch mint – leaves removed from stalks and washed well
1 bunch coriander – with roots removed, washed well and chopped into large pieces
1-2 red chillies chopped into large pieces
2 cloves garlic and equal amount of ginger crushed to a paste
1 medium onion finely diced
1 medium ripe tomato finely diced
1/2 teaspoon black mustard seeds
1/2 teaspoon cummin seeds
1 stick cinnamon
2 tablespoons super-crunchy peanut butter
1 tablespoon vegetable oil
Whizz coriander, mint and chillies in a food processor until finely chopped
Heat oil in non-stick frying pan, add cinnamon, cummin seeds and mustard seeds and cook until mustard seeds pop, but be careful not to burn
Add onions and cook slowly over medium-low heat until translucent
Add ginger and garlic paste, tomatoes and a pinch of salt and fry with onions until soft and slightly caramelised
Add mint, coriander and chilli mixture and heat through
Just as leaves start to change colour, add peanut butter and mix through as it starts to melt, cook for 1 minute, then remove from heat
Allow to cool slightly so peanut butter firms up again, then serve warm or at room temperature as an accompaniment.