Homemade sandwich chutney

• Vegan
• Gluten free

• Produce

  • 1/4 cup Chickpeas, dried
  • 1 bunch Coriander
  • 2 cloves Garlic
  • 1 inch Ginger, fresh
  • 1 Green chilies
  • 1/2 Lemon, Juice of
  • 10 Mint, leaves

• Baking & Spices

  • 1 Salt to season
  • 1 tsp Sugar

• Liquids

  • 1 Water
  • 1/4 cup Water

Found on yummilyyours.com

Ingredients

• 1 bunch of coriander cleaned and chopped
• 1 inch of fresh ginger
• 2 cloves of garlic
• 10-15 mint leaves
• 1/4 cup dried chickpeas
• 1-2 green chilies (thai chilies or 1 jalapeno pepper)
• Juice of 1/2 lemon
• 1 tsp sugar
• Salt to season
• Water for soaking the chickpeas
• Up to 1/4 cup water for making the chutney

Directions

• Dry roast the chickpeas in a pan on medium high heat for about 5 min.
• When you start smelling the nutty flavours of the peas, turn off the heat.
• Add ot watr and let the chickpeas soak for about half an hour.
• Since both, the chickpeas and the water are hot, half an hour softens the peas enough to puree them yet retain their nutty texture.
• Blend the soaked chickpeas with the rest of the ingredients using small quantities of water until a smooth texture is obtained.
• Add water to adjust the consistency as desired.
• This chutney can be stored in an airtight container in the refrigerator up to a week.

Nutrition