I’m usually quite good and identifying flavours but with this mint, coriander & Mango Chutney I was stumped. Hasan from Hasan’s Restaurant in Leeds served it to me with a selection of tandoori dishes. I got the coriander and mint right but what was that other familiar ingredient?
The chutney was quite thick so I assumed yogurt even though it didn’t look or taste anything like yogurt. Silly guess I guess!
Hasan then told me it was mango chutney. Simple mango chutney that you can purchase off the shelf or if you’re so inclined make your own. This recipe is easy and worth the effort. It goes so well with tandoori dishes such as chicken tikka and lamb kebabs.
This is one you are going to need to experiment with. If the chutney is too thick for your liking, add more lime juice or smooth mango chutney. You really can’t go wrong as all of the flavours are good on their own. Just taste and adjust and you’ll soon have the perfect side dish for your favourite tandoori dishes and popadams.
For more British Indian Restaurant style recipes…
- 1 large bunch mint leaves
- 1 small bunch coriander leaves
- 200ml smooth mango chutney
- 1 - 4 fresh green chillies - finely chopped
- 1 clove garlic - finely chopped
- Juice of one lime
- Finely chop the coriander and mint leaves.
- Place them in a blender with the rest of the ingredients.
- Blend until smooth.
- Serve with popadams, naans, kebabs or whatever you fancy!