Mint & Coriander Chutney

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This recipe pre-dates my 5 Ingredients philosophy.

Mint & Coriander Chutney

From Stonesoup

This time I’ve used the chutney as an additional sauce, which is lovely. Especially with the lentils.

If you’re a fan of roast squash you could chop up 1/2 butternut squash and roast until soft in the centre and crispy on the outside. Spread roast squash on a serving platter and drizzle with the chutney. Seriously good.

Serves 6-8 as part of a shared meal
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
3 green chillies, deseeded
1/2 medium brown onion, peeled & chopped
1-2 cloves garlic, peeled
juice 1 lime
1 1/2C natural yoghurt

1. Place all ingredients except yoghurt in a food processor. Whizz until everything is finely chopped.

2. Stir through yoghurt.