• 1 bunch of mint – remove leaves, wash and loosely dry (avoid stalks) – I tend to use my mint from the vegetable patch and pick around 2 cups of fresh mint
  • 1 lemon (juiced) (use fresh lemon)
  • 1-2 red chillies (to taste)
  • 1 medium tomato diced
  • Salt to taste




  1. Place all ingredients in a good blender or a food processor.
  2. Blitz until completely smooth.
  3. Add salt to taste (if you like a little extra tang, add more lemon juice now) .

Sprinkle over seafood, add to tandoori wraps as a sauce, meat or as a dipping sauce for curry puffs.

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