Mint and onion chutney

Yield: 1 servings

Measure Ingredient
2 tablespoons Sunflower or soya oil
225 grams Chopped onions
15 grams Fresh mint leaves
1 Green chilli; chopped
1½ tablespoon Lime juice
½ teaspoon Salt
½ teaspoon Sugar

Heat the oil over a medium heat and fry the onions until they are soft, but not brown (5 minutes). Allow to cool.

Puree the onions with the remaining ingredients in a blender or food processor. Transfer to a serving dish.

Note: If stored in a moisture-free, air-tight container this will keep for 1 month in the fridge.

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Carlton Food Network

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