Fresh mint and coriander chutney

Tamara West

The best way to make a good samosa is to buy them because there are so many available at Indian grocers. I buy mine from West Lynn Superette Dairy, Khyber Spices in Sandringham and Rupa’s Cafe in Freemans Bay. Heat them up and serve with this quick and tasty chutney, which can be used to accompany many Indian dishes.

Ingredients

1 handful	Fresh coriander
1 handful	Fresh mint
1 small	Green chilli, chopped
1 knob	Fresh ginger, 1cm, grated
1 clove	Garlic, chopped
1	Lemon, freshly zested and juiced
1 tsp	Ground cumin
1 tsp	Flaky sea salt
2 Tbsp	Olive oil

Directions

In a food processor blitz together coriander and mint, green chilli, ginger, garlic, lemon zest and juice, cumin, salt, freshly ground black pepper and olive oil to form a smooth sauce. Chill before serving.

Check out Warren's other chutney recipes

• Tamarind and date chutney
• Coconut, mango and yoghurt chutney