Coriander Chutney with Humza Samosas

INGREDIENTS

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INGREDIENTS:

1 cup fresh coriander leaves (stems removed)
½ cup fresh mint leaves
1 green chili (adjust to taste)
1 small garlic clove
Juice of ½ lemon
Salt, to taste
1 tsp sugar (optional, balances flavours)
2–3 tbsp water (to blend)
Oil for deep-frying or air-frying

INSTRUCTIONS

Step 1 – INSTRUCTIONS
Step 1 – Prep the Greens Wash the coriander and mint leaves thoroughly under cold water. Shake dry or pat with a kitchen towel to remove excess water.

Step 2
Step 2 – Blend the Chutney Add coriander, mint, green chilli, garlic, lemon juice, salt, and sugar to a blender or small food processor. Add a splash of cold water and blend until smooth. Add more water gradually to reach your desired consistency, it should be thick but pourable.

Step 3
Step 3 – Taste & Adjust Taste the chutney and adjust seasoning, more lemon juice for tang, or chilli for heat.

Step 4
Step 4 – Chill (Optional) Pop the chutney into the fridge for 10–15 minutes before serving for an extra refreshing dip.

Step 5
Step 5 – Cook the Samosas Prepare the Humza samosas according to the pack instructions.

Step 6
Step 6 – Serve Plate up the hot samosas with a generous bowl of the coriander chutney. Garnish with a wedge of lemon or a few coriander leaves for a fresh finish.