Dishoom’s green vada (coriander and mint) chutney

Dishoom’s green vada (coriander and mint) chutney

    Indian restaurant Dishoom‘s green vada chutney is super-fresh, slightly spicy and goes well with fried dishes and snacks – try pairing it with their prawn koliwada.

    Nutrition: Per 15g

    Calories
    8kcals
    Fat
    0.2g (trace saturated)
    Protein
    0.4g
    Carbohydrates
    1.3g (0.1g sugars)
    Fibre
    0.2g
    Salt
    0.1g
    Calories
    8kcals
    Fat
    0.2g (trace saturated)
    Protein
    0.4g
    Carbohydrates
    1.3g (0.1g sugars)
    Fibre
    0.2g
    Salt
    0.1g

    Ingredients

    • ½ tsp cumin seeds
    •  20g fresh coriander
    • 20g fresh mint leaves
    • 5g granulated sugar
    • 5g roughly chopped green chilli
    • 25ml lime juice
    • 25ml water

    Method

    1. 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.
    2. 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.
    3. 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.

    Dishoom: From Bombay with Love

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