An easy to make, deliciously fresh, sweet and sharp, spicy chutney to serve with samosas, bhajis and main courses.
1 cup spearmint leaves (pushed down so you have plenty in there)
½ small onion chopped
2 tsps. sugar
1 tsp garam masala
¼ tsp dried chillies (or to taste)
Juice of 1 ½ lemons
1 tbsp water
Salt to taste
Mix all the ingredients to a smooth puree in a mixer – check the flavour to see if its hot enough. Chill in the fridge until needed.