Dishoom’s green vada (coriander and mint) chutney
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- 0.2g (trace saturated)
- 1.3g (0.1g sugars)
- ½ tsp cumin seeds
- 20g fresh coriander
- 20g fresh mint leaves
- 5g granulated sugar
- 5g roughly chopped green chilli
- 25ml lime juice
- 25ml water
- Put a dry frying pan over a medium-high heat. Add ½ tsp cumin seeds, toast for 2-3 minutes, then tip onto a plate to cool.
- Whizz 20g fresh coriander, 20g fresh mint leaves, 5g granulated sugar, 5g roughly chopped green chilli, 25ml lime juice and the toasted cumin seeds with 25ml water to make a thick sauce.
- Serve or transfer to a jar and keep covered in the fridge for a day or two.
This recipe has been taken from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.
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