Mint And Onion Chutney

Course : Curry
Serves: 1
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2 tablespoons sunflower or soya oil
225 gram chopped onions
15 grams fresh mint leaves
1 medium green chilli -- chopped
1 1/2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon sugar

Preparation / Directions:

Heat the oil over a medium heat and fry the onions until they are soft, but not brown (5 minutes). Allow to cool. Puree the onions with the remaining ingredients in a blender or food processor. Transfer to a serving dish. Note: If stored in a moisture-free, air-tight container this will keep for 1 month in the fridge.

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