|Ingredients: Serves 4|
2 small handfuls of mint or fresh coriander leaves
2 green chilies
1 large onion (use the Bombay variety which has a reddish skin)
1 tablespoon lemon juice
¾ teaspoon salt
Wash leaves thoroughly and drain well. Chop chilies roughly; peel and slice onion. Grind the first three ingredients in a food processor. Add lemon juice and salt; mix well. This chutney is deliciously sour and hot – which makes it an ideal condiment for kebabs, tandoori dishes and BBQ meats.