15 feb

Mint Chutney

Miss Ivy Quinton, Maitland Branch

MAKES 1 CUP

1 large handful mint leaves

85 g (½ cup) sultanas

1 fresh red chilli, chopped

2 tablespoons caster sugar

2 tablespoons red wine vinegar

Combine all ingredients except the vinegar in a food processor. Using the pulse button, process the mixture until a coarse paste forms. Stir in the vinegar.

Serve chutney with cold roast meat.