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.