I eat a lot of curry, it’s no secret, and I enjoy my food best with a healthy slice of mango pickle or a vinegar pickled chili on the side.

This chutney is a once-in-a-while treat, that is tasty and really healthy. I don’t use water in my recipe like a lot of people I know, instead I use green apple like my mother. I used to watch her make this a lot when I was a little girl and when she stayed with me last year, she guided me to create mounds of this tangy chutney. And it’s become one of my easiest and favorite condiments in my fridge.

I have smeared this over many burgers, used it in pasta’s and it’s a regular side whenever I make a tray of dokra. Click on the button below for my microwave recipe.

Ingredients

80 g coriander (1 x large Woolworths tub)

80 g mint (1 x large Woolworths tub)

juice of 1/2 lemon (if you don’t have lime, or fresh lemon, add 1 tbs bottled lemon juice)

juice of 1/2 lime

1 tsp salt

2 green apples, peeled and de-seeded

6 almonds

4-6 fresh green chilies, de-seeded

Method

1. In a food processor, blend everything until it’s very smooth.