Coriander Chutney

1. 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. 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. 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. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.