This is an (almost) instant fresh chutney that will give a big, green, lively kick alongside any curry. Go for as much or as little chilli as you like and mix it through yoghurt for a cool, pale green dip to serve with tandoori prawns or cutlets or with samosas.
0.5 bunch mint, leaves only
0.5 bunch coriander, leaves and smaller stalks only
1 clove garlic, peeled
3cm piece ginger, peeled and roughly chopped
half a green chilli, roughly chopped
2 spring onions, roughly chopped
1 lemon, juiced
0.5 tsp salt
Bung all the ingredients in a small food processor bowl and blitz, scraping down the sides, till smooth. Or put it all in a jug and puree with a stick blender.
Taste and make sure you're happy with the balance. Some people might choose to add a little sugar to balance the sourness - it's your call.
Serve with curries, rice and pappadums or stirred through yogurt as a dipping sauce.