Pea chutney recipe

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  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 135 calories / serving
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Heat the sunflower oil in a large saucepan over a medium heat until hot. Sweat the onion and garlic for 8-10 minutes, stirring frequently, until the onion is soft and translucent.

Add the ground spices and a little seasoning, stir well, and cook for a further minute. Add the peas and lemon zest, stir again, then cover with a lid and allow them to soften for 5-6 minutes. Remove form the heat and mash very lightly with a fork.

Adjust the seasoning as necessary then stir through the chopped mint. Spoon into serving pots and garnish with a sprig of mint leaves. Serve hot or cold.

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  • Ingredients

  • 25ml sunflower oil
  • 500g frozen petit pois, thawed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • ½tsp ground cumin
  • ½tsp ground coriander
  • 2tbsp mint leaves, chopped
  • finely grated zest of ½ lemon
  • salt
  • pepper
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  • Energy 557kj 135kcal 7%
  • Fat 8g 11%
  • Saturates 1g 5%
  • Sugars 6g 7%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 10.3g Protein 6.9g Fibre 8.3g

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