Mint And Coriander Chutney
Use with vegetable based curries or as a dip for crunchy poppadoms
Makes enough for: 1 batch chutney
Ingredients
- 15 g fresh coriander
- 15 g mint leaves
- 30 mls lemon juice
- 20 mls fruit chutney of your choice
- 1 small green chilli, seeded and finely sliced
- 1 clove garlic, crushed
- Salt to season
Method
- Place the coriander, mint, lemon juice, chutney, chilli and garlic into a blender
- Blitz until smooth and season to taste
- Cover and set aside in the fridge for half an hour for the flavour to develop
- Store for up to a week, covered, in the fridge