Fresh Green Chutney

  • Preparation Time5 mins
  • DifficultyEasy
2 cups packed baby spinach
1/2 cup packed fresh coriander leaves
1/2 cup Greek yoghurt
1/2 jalapeno, seeds removed if less heat desired
Salt

Blend or pulse the spinach, coriander, yoghurt, jalapeno, 2 tablespoons water and 3/4 teaspoon salt in a blender or food processor until smooth and creamy. Refrigerate in an airtight container for up to 2 days.

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