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It will keep for 3 days, but stir well before using.
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.
Rinse the mint and strip the leaves from the stalks – you should end up with about 30 leaves.
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.
Blend to a bright green purée. Spoon into a serving bowl or cover and chill in the fridge.
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