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Fresh coriander chutney
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Fresh coriander chutney
Serves: 6
Prep time: 10 minsTotal time:
See more recipes
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
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
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
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.
-
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.