Green Coriander Chutney

1. 1

   Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.

2. 2

   Add the coriander and mint and pulse until they are blended.

3. 3

   Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed.

4. 4

   This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.

* Per serving · 4 servings · Values may vary.

No additional tips available.