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Fresh Mint Chutney

This fresh chutney is often served in India with curries.

It is good with grilled fish or roast lamb instead of mint sauce.  Surprisingly, even though it is uncooked, this chutney will keep for several days in a covered jar or plastic container in the refrigerator.

1 large cooking apple (we use Grenadier or Bramley Seedling), peeled and cored

a large handful of fresh mint leaves, Spearmint or Bowles mint

50g (2oz) onions

20-50g (1-2ozs/1/8 – 1/4 cup) castor sugar (depending on tartness of apple)

salt and cayenne pepper

Whizz all the ingredients in a food processor, season with salt and a little cayenne pepper.

Tip: Serve mint chutney as a really yummy dip with poppodums before dinner as a simple starter.

This is a recipe by
Darina Allen
View all my recipes

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