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Spring Onion & Mint Chutney

Serves: 2 – 4 as a side dish Vegetarian Vegetarian Vegan Vegan Gluten Free Gluten Free

Try dipping your favourite Bhajias in or serving alongside your favourite curries for some extra zing!

This chutney is really quick to make and has a super fresh and vibrant flavour!

  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 1 fresh green chilli (optional).
  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.


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


Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer.


Per Packet Gluten Free
Fat (g)0.1
Sat Fat (g)0.1
Carb (g)0.9
Carb of which Sugars (g)0.4
Dietary Fibre (g)0.1
Protein (g)0.3
Salt (g)0.1

Our favourite accompaniments & top tips.