Mint Chutney. From curries to roast lamb.

To go with the numerous curries I am making at the moment, here is a super quick and easy chutney thanks again to Kris Dhillon’s ‘The Curry Secret’.  Not only will I serve it with all all future curries but also with Sunday's roast lamb - it kicks mint sauce into touch.

Ingredients

2 large handfuls fresh mint leaves

1 large spring onion

1-2 green chillies, chopped (and deseeded if you’re more of a mild person)

1 level tsp salt

¼ tsp garam masala

4 tbsp HP sauce

Optional – a couple of handfuls fresh coriander

Method

Pop all the ingredients into a blender and blend until smooth. 

The chutney will keep for a week in the fridge (make sure you cover it though).