Green chutney with ginger and garlic


You can never have too much green chutney.  It is packed full of healthy greens and is so tasty and spicy it really doesn't feel like you're basically eating a pile of herbs.  

This is a variation on my normal recipe - I made it as the base for a green chicken curry from one of Nana's old books (recipe to come), but is was so easy to make and more-ish it deserves to be acknowledged in its own right.  The original recipe this was taken from contained 10 cloves of garlic and 12-15 green chillies, so I have also toned that down for normal consumption... 

100 grams of fresh coriander

50 grams of fresh mint

3-4 green chillies

3 cloves of garlic, peeled

1 inch square of ginger, peeled

50 grams of dessicated coconut

1/2 a can of coconut cream (around 135 grams)

3 teaspoons of raw or brown sugar

1 teaspoon of salt

juice of half a lemon

Rinse and dry coriander and mint leaves on a tea towel.  Roughly chop chilli, garlic and ginger and then put all ingredients in a Thermomix or blender.  Blend until the mixture if a fine paste and taste for salt and lemon. 

Green chutney on toast or in sandwiches is my absolute favourite, but it also makes a great dip, and a base for stir-fries and curries.  If you have any leftover, you can freeze it in an ice cube tray and pop out a cube or two whenever you need some.