flop proof recipes

Oh dear…forgot to post the chutney recipe!

Just dunk....

Just dunk….

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:
https://yudhikayumyum.com/2013/10/27/sunday-breakfast-blues/

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
2,5ml sugar
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.

Yudhika’s TIps:
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!

Advertisements