Spring Onion & Mint Chutney

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.

Ingredients

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

Allergies

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

Nutrition