Kenco Cappuccino 10/19
Fiery Mint Chutney

Fiery Mint Chutney

Anjula Devi, chef & author of Spice for Life
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Preparation time:  15 minutes

Cooking time: 10 minutes



  • Key Spices
  • 1 tsp cumin seeds
  • 1/4 tsp black peppercorns
  • Warming Spices
  • 1 tsp fennel seeds
  • Wet Ingredients
  • 100 ml water
  • 1 tsp grated jaggery
  • 2 tsp redcurrant jelly
  • 2 tbs red wine vinegar
  • 1 tsp pulped garlic
  • 1-2 fresh green or red chillies, minced (or you can leave the chillies out altogether for a milder chutney)
  • 1 large bunch of fresh mint, leaves picked & finely chopped
  • 1 small bunch of coriander including the stalks, finely chopped
  • Sea salt to taste


  1. Place a small dry pan on a low heat and gently warm through the key spices and warming spices for 1 minute
  2. Remove from the heat, place in a pestle and mortar, grind to a fine powder and set aside
  3. Take a small saucepan and bring the water, jaggery, redcurrant jelly and red wine vinegar up to the boil
  4. Remove from the heat, add the ground spices, garlic, chillies, mint, coriander and sea salt
  5. Mix really well, cover and leave to cool
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