crowd pleasers
recipes. tips. photos & random good stuff
sophie gilliatt and katherine westwood are the dinner ladies. we love to cook food that makes people happy - and want to share what we know about stress-free cooking.
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Tuesday 10 October 2017

Fresh mint and coriander chutney

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.

INGREDIENTS

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

METHOD

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.

dinnerladies.com.au/blog/post/29/fresh-mint-and-coriander-chutney
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