Coriander Chutney

Name: Coriander Chutney
Ingredients: 1/2 cup of thick yogurt (I used Turkish yogurt, similar to Greek yogurt); 50 g fresh coriander leaves, washed; 25 g fresh mint leaves, washed; 1 - 2 garlic cloves, without skin; 1 green chilli pepper or 1/2 jalapeno; Caster sugar, to taste; Salt, to taste; 1 medium cucumber (optional); Vegetables to serve - pepper stricks, cucumber fingers, cauliflower and broccoli florets, carrot sticks

9 ingredients

4 steps

Ingredients

1/2 cup of thick yogurt (I used Turkish yogurt, similar to Greek yogurt)
50 g fresh coriander leaves, washed
25 g fresh mint leaves, washed
1 - 2 garlic cloves, without skin
1 green chilli pepper or 1/2 jalapeno
Caster sugar, to taste
Salt, to taste
1 medium cucumber (optional)
Vegetables to serve - pepper stricks, cucumber fingers, cauliflower and broccoli florets, carrot sticks

Directions

1

In a mortar and pestle or food processor, make a paste of the coriander and mint leaves, garlic cloves and chilli pepper. You will need to add the chilli in little bits to control the heat,
2

Season the herby paste with sugar (starting with 1/2 a teaspoon) and adjusting to taste. Season with salt to balance flavours - it should be a touch sweet, well salted and pleasantly hot. Stir the green paste into the yogurt, taste and adjust the sugar and salt and use as is/refrigerate. Alternatively, continue to the next step.
3

If adding cucumbers, skin it (if you like) before grating. Sprinkle a pinch of salt on the grated cucumber and place it in a colander to drain for 15 minutes so the liquids are drawn out.
4

Stir into the yogurt-herby mix. Refrigerate till ready to serve. Then pack a platter with the vegetables and chomp away