Fresh green chutney

  • Preparation Time10 mins
  • DifficultyEasy
1 (2.5-cm) piece peeled fresh ginger
3 spring onions (white and green parts), cut into large pieces
40g fresh mint (leaves and some stems)
40g fresh coriander (leaves and some stems)
60g plain yoghurt
1 jalapeno, stemmed (ribs and seeds removed if you don't want dip too hot)
1 tbsp freshly squeezed lime juice
1/2 tsp salt
1 to 2 tbsp water, optional
1) With the machine running, drop ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add spring onions, mint, coriander, yoghurt, jalapeno, lime juice, and salt. Process to a textured paste similar in consistency to pesto, adding water to adjust the consistency, if desired.

Cook's Note: This chutney's also great with grilled lamb and chicken, and as a spread for sandwiches, rice crackers, or crispy Indian pappadam.

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