Coriander and kefir chutney
An average of 0.0 out of 5 stars from 0 ratings
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Makes 1 small bowlful
The Hairy Bikers use kefir in their coriander chutney, but this can be swapped for plain yoghurt, if you prefer. Either way it's fabulous alongside a curry.
Ingredients
- 50g/1¾oz fresh coriander, roughly chopped
- 10g mint leaves, roughly chopped
- 2 spring onions, roughly chopped
- 1 green chilli, roughly chopped
- 1 garlic clove, chopped
- 1 lemon, juice only
- 100ml/3½fl oz kefir (or plain yoghurt)
- 1 tsp light soft brown sugar
- salt and freshly ground black pepper
Method
Put the coriander, mint leaves, spring onions, chilli and garlic into a food processor with the lemon juice and season with salt and pepper. Blitz to a purée – it will be almost completely smooth, but green flecked. Stir in the kefir and the sugar. Season to taste with salt and pepper. Transfer to a serving bowl.
Recipe tips
If replacing the kefir with plain yoghurt, you may need to thin it out with a bit of water. Basic plain yoghurt is better than thicker Greek-style yoghurt or strained yoghurt.
