SABZI HOME RECIPES
Fresh Herb Chutney
I love this chutney. It’s that simple really. Over the years it has become a staple in the Sabzi kitchen – it’s a wonderful way to avoid ever wasting herbs, it’s quick and simple to make, keeps beautifully in the fridge (you can even freeze it!) and it is extremely versatile.
Serve on top of hummus for a quick starter with crisps or flatbreads, drizzle over roasted veg as part of a main course or whisk through dressings to add interest to a simple green leaf salad; once you’ve started having a tub of Sabzi’s herb chutney in your fridge, mealtimes will become a lot more interesting!
Ingredients
• 100g fresh mint
• 100g fresh coriander (though if you don’t like coriander, other soft herbs work really well too – and you can use any combination you like)
• 1 x large red chilli, mild (or 2 if you like the heat!)
• Agave nectar/honey
• Olive oil
• 2 x cloves roasted garlic
• Fresh lemon juice or vinegar of your choice (I like apple cider in this dish)
Method
Finely chop your chosen herbs (you can do this by hand or the whole chutney can simply be blitzed in a food processor – either is fine) and place in a bowl with enough oil to cover them. Add half as much vinegar as oil (I use apple cider vinegar but pick your favourite; red or white wine work well too), and half as much agave/honey as vinegar, along with a generous pinch of sea salt and a couple of (‘smushed’ on the back of your knife) cloves of roasted garlic.
Whisk together and add to this mix your chopped chilli. You can use fresh chilli or dried if that’s what you have to hand – use 1 chilli if not too hot, or a pinch of flakes. You can taste and play around from there. At this point it’s just a question of taste; this chutney should be sweet and sharp and spicy. Trust your instincts, taste and simply add more of any of the ingredients until you get a flavour you love.
To Serve
I love serving it alongside creamy, unctuous tahini or a seasoned Greek yoghurt which are both great flavour-absorbers, so don’t be afraid for your chutney to pack a punch.
Cook’s Note on garlic: Obviously in the kitchen at Sabzi we confit big trays of garlic regularly but at home try peeling 6 or 8 cloves, covering with oil, and gently warming on the hob while you’re doing other things in the kitchen. Cook until the garlic is buttery soft and sweet and keep in the fridge for dressings and cooking through the week – it’s SO much more delicious than raw and you’ll keep finding ways to use it once it’s there.
Many thanks to Seasalt Cornwall for providing the images below
