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This chutney is really quick to make and has a super fresh and vibrant flavour!
Try dipping your favourite Bhajias in or serving alongside your favourite curries for some extra zing!
Instructions: Heat 1 tbsp of sunflower oil in a pan. Add 1 roughly chopped bunch of spring onions , 5 sliced cloves of garlic and 1 fresh green chilli (optional). Saute for 2 minutes, remove from heat and let cool. 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. Grind together and empty into a bowl. 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
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer.