Mint and green chilli chutney
Makes about 250ml, enough for 6. About 10 minutes.
Ingredients
- 1 bunch mint, leaves picked (about 40g of leaves)
- A large handful of coriander, leaves and stems (about 30g)
- 2 or 3 Thai green chillies, stalks removed
- 2 tiny red shallots, peeled, or 1/4 red onion
- 2cm piece ginger
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 to 3 tablespoons cold water
- 3 tablespoons plain yoghurt (optional)
Method
- Put everything except the yoghurt into a small blender or food processor. Blend to a smooth, bright green sauce, adding the water a spoonful at a time until it moves freely.
- Taste and adjust: more lime for sharpness, salt to lift it, another chilli for heat.
- For a creamy dip, stir the chutney into the yoghurt rather than blending them together, which makes it runny.
- Serve with plantain chips, samosas, grilled meat or fish, or spooned over rice.
Tip: It's best on the day, but keeps for 3 days in a sealed jar in the fridge; a squeeze of lime over the top stops it darkening. No coriander? Use all mint, with a handful of baby spinach for colour.
