Coriander and Mint Relish
Photography by Manja Wachsmuth.
A fresh, vivid green relish that goes beautifully with Indian and Middle Eastern recipes. Alternatively, toss through roasted vegetables for an added zing.
INGREDIENTS
½ cup each coriander and mint leaves
¼ cup roasted cashew nuts or peanuts
2 teaspoons grated fresh ginger
pinch of chilli flakes
1 clove garlic, crushed
1 tablespoon lemon juice
1 teaspoon caster sugar
1 teaspoon sea salt
1 tablespoon olive oil
1 tablespoon water
METHOD
Place all the ingredients in a food processor and process until smooth. Cover and chill until ready to use.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.