This green chutney is undoubtedly packed full of herby flavour and is the PERFECT addition to the Indian marinated lamb (or chicken) we scoffed…
- About 35g coriander, stalks included (or a big bunch)
- 35g mint leaves
- 1 garlic clove
- 2.5cm ginger, grated or chopped
- ½ small onion
- 1 green chilli, seeds removed
- 15-20 pistachio nuts
- 2 tbsp lemon juice, grated zest of half a lemon
- salt
- 3 tbsp water
- 1-2 tbsp yoghurt
- Place all the ingredients in the bowl of a food processor.
- Process until thoroughly chopped. I added a couple of heaped tablespoon of natural yoghurt just to make it more ‘spoonable’ but feel free to add lots more if you’re after a more cooling chutney! Toasted coconut is also a nice addition!
