This recipe is close to my heart, it’s Baba’s signature green chutney, made with love and packed with vibrant flavor. Her version is unlike any other: fresh herbs, roasted peanuts, a kick of chilli, and that perfect zing of lemon. It’s the kind of condiment that transforms even the simplest meal into something special. I always keep a batch in the fridge and another in the freezer, ready to elevate wraps, bowls, or even a quick toast. It’s more than just a chutney. It’s a little spoonful of tradition and warmth that I’m so proud to share.
Soak and wash the coriander and mint leaves thoroughly. Drain and roughly chop them.
Dry roast the peanuts in a small pan, turning frequently to avoid burning. Let cool.
Chop the green chillies de-seeding them to decrease spice.
Juice the lemons and set aside.
Peel the garlic and ginger.
Blend the roasted peanuts, garlic, and ginger first until smooth.
Add the herbs, chillies, lemon juice, sugar, ice, and salt. Blend until smooth.
Taste and adjust salt or lemon as needed.
Store in an airtight container in the fridge for up to 2 weeks and freeze the remainder in ice cube trays to use as and when needed
