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Fresh coriander chutney


Serves: 6
timePrep time: 10 mins
timeTotal time:
Fresh coriander chutney
Recipe photograph by Martin Poole

Fresh coriander chutney


Serves: 6
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
15Kcal
Fat
0.2gr
Saturates
0gr
Carbs
3gr
Sugars
3gr
Fibre
0gr
Protein
0.5gr
Salt
0.2gr

The Hairy Bikers

The Hairy Bikers

Si King and Dave Myers, aka The Hairy Bikers, are self-taught cooks who made their way into the nation's hearts with their big, bold cuisine, a host of best-selling cookbooks and several TV shows 

See more of The Hairy Bikers’s recipes
The Hairy Bikers

The Hairy Bikers

Si King and Dave Myers, aka The Hairy Bikers, are self-taught cooks who made their way into the nation's hearts with their big, bold cuisine, a host of best-selling cookbooks and several TV shows 

See more of The Hairy Bikers’s recipes

Ingredients

  • 100g fresh coriander


  • 
a small handful of fresh mint

  • 2 plump green chillies, halved and deseeded

  • 10g root ginger, peeled and roughly chopped

  • 4 spring onions, trimmed and cut into short lengths

  • 1 tbsp lemon juice

  • 2 tsp caster sugar
  • ¼ tsp fine sea salt
  • 3 tbsp natural yogurt

Step by step

Get ahead

It will keep for 3 days, but stir well before using.

  1. Trim the coriander, leaving at least 5cm of the stalks to boost the flavour. Wash well, shake off any water and transfer to a food processor.

  2. Rinse the mint and strip the leaves from the stalks – you should end up with about 30 leaves.

  3. Put the leaves in a food processor with the coriander; add the chillies, ginger, spring onions, lemon juice, sugar, salt, yogurt and 3 tablespoons cold water.

  4. Blend to a bright green purée. Spoon into a serving bowl or cover and chill in the fridge. 

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