The aloo paratha was only half the story….here is the mint chutney recipe and boy, is it good!
I serve this with most starters, chicken tikka, chilli bites, onion bhaji and also lamb chops. It keeps for a few days in the refrigerator so give it a bash. You can even slap it onto a toasted cheese sandwich to liven it up.
Serve this with these aloo parathas…for the recipe, click here:
Mint and Cashew Pesto/Chutney
1 onion, roughly chopped
30ml cold water
200ml fresh mint leaves
200ml fresh coriander
2 green chillies, chopped
1 clove garlic
5ml cumin seeds
40ml fresh lemon juice
Salt, to season
45ml cashew nuts, chopped
30ml olive oil
Place the onion and cold water into a Kenwood blender.
Process until the onion is smooth.
Add the mint leaves, coriander, green chillies and garlic.
Process for a few seconds and them push the mixture down with a spatula.
Add a little more cold water if necessary.
Once the mixture resembles a rough pesto, add the cumin seeds, lemon juice, salt and sugar.
Add the chopped cashews and process until it resembles a thick paste.
Lastly drizzle in the olive oil and blend for a few seconds.
Check the seasoning and adjust if necessary.
A little lemon juice works magic in this pesto – if the pesto darkens, add a little lemon juice to bring back the fresh green colour!