Mint and Coriander Chutney

(Vegan, GF, low FODMAP). Serves 2.

This vibrant green chutney is super quick and easy to make and very forgiving if you need to substitute ingredients. The main thing is mint/coriander, lemon and a pinch of salt, everything else can be substituted in or out to suit your tastes (or what you have available). Goes perfectly with beetroot tikki. Packed full of vitamins and nutrients and anti-inflammatory and digestive herbs and spices. It’s low FODMAP, vegan and gluten free.

Makes about 1 cup.

Ingredients:

½ cup Coriander Leaves

½ cup Mint Leaves

1 Green Chillies (optional)

¼ teaspoon Chaat Masala (optional)

⅛ teaspoon Turmeric Powder

1 tablespoon Lemon Juice

1 teaspoon tahini (optional)

1 teaspoon fresh grated ginger (optional)

Pinch of salt to taste

Water as needed (just to get it to blend)

1. Place all ingredient in a blender and give it a wizz for 30 seconds or so, add extra liquid/water to get it to mix properly if needed. Serve fresh with curries, salads and (my favourite) beetroot tikki.