Mint and coriander chutney

Name: Mint and coriander chutney
Yield: 1½ cups
Ingredients: 1 cup Mint leaves, packed (Main); 1 cup Coriander leaves, packed (Main); 3 Garlic cloves, use up to 5 cloves, crushed with 1 tsp salt; 1 Green chilli, chopped, use up to 3 chillies according to taste; ⅓ cup Plain yoghurt; 3 Tbsp Tamarind paste, or chutney (Main); 1 Lemon, zest and juice, or the zest and juice of 1 lime

Makes: 1½ cups

Tam West

Warren Elwin

Food writer

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Chill this sauce and serve with hot or cold chicken. You can also use it to marinate chicken before grilling.

Ingredients

1 cup	Mint leaves, packed (Main)
1 cup	Coriander leaves, packed (Main)
3	Garlic cloves, use up to 5 cloves, crushed with 1 tsp salt
1	Green chilli, chopped, use up to 3 chillies according to taste
⅓ cup	Plain yoghurt
3 Tbsp	Tamarind paste, or chutney (Main)
1	Lemon, zest and juice, or the zest and juice of 1 lime

Directions

In a food processor, blitz until smooth: mint leaves, coriander leaves, garlic cloves crushed with salt, chopped green chillies, yoghurt, tamarind paste or chutney and lemon or lime zest and juice. Season with salt and pepper.