An instant late lunch bhel snack

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I still had some tangy hot green chutney left over from this morning and after our long walk in the park, we were famished!

As I treated my husband to breakfast he took on the lunch task.  Within 10 minutes whilst I was playing with the boys I found myself being handed a plate of crunchy munchy bhel! With cooked potato and all! 

Ready made Indian snacks put together with coriander, onion, lemon and spices and most importantly coated in the chutney from this morning 🙂

I’ve just finished a bowl full! I’m about to have a second round. I’m loving my Sunday so far! Hope you are too x

A Breakfast Treat!

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My husband found a whole bunch of used coriander in the fridge and most importantly the stalks were still very vibrant and aromatically fresh.
The first thing he suggested was a typical Indian green chutney. So I woke up this morning and started to work on it!

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Normally we would add peanuts but I only had walnuts in my pantry from my baking endeavours so they went in first. To bulk up the vitamin and mineral content I threw in some crisp baby spinach leaves. All the Indian flavours followed and within minutes I had a tangy, hot chutney resting in the fridge just chilling away until the dhoklas were ready for it! Have a restful Sunday! Much love D x

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INGREDIENTS

40g walnuts
100g fresh coriander with stalks
Handful of fresh baby spinach
½ tsp of grated ginger
3 cloves garlic crushed
2 hot green chillies
½ the juice of fresh lemon
1½ tbsp sunflower oil
1 tsp salt or more to taste
A little water

METHOD

• Blitz the walnuts into a grainy paste.

• Add all the other ingredients and whizz into a chutney paste. You may need to thin the chutney out with a little water, but please do check seasoning after using the water

Serve up with some fluffy Khaman Dhokla

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