You have all been asking for my Green Chutney Recipe so I knew I had to get it up for you after you all saw it in my Chicken kebabs post. It’s herby, salty and spicy, all the things you’d want from a great condiment. I like to make it fresh every time i have it but it does store brilliantly for 5 days in the fridge so you can equally make it ahead of time if you’re ever in a bind.
Method
My recipe is super straight forward and can be whipped up in less than 7 minutes so make sure you give it a go.
- Begin by washing 1 handful of coriander, 1 green chilli and peel 5 cloves of garlic.
- In a blender add in the washed coriander, green chilli, peeled garlic and 2 tablespoons of water. Blitz until smooth.
- Add in 7 tablespoons of greek yoghurt and salt to taste. Blitz until combine and serve immediately.
How to enjoy my Green Chutney
My green chutney recipe is super versatile and pairs deliciously with so many dishes. The following recipes in particular I think go well with the spicy and herby flavour of the chutney:
Green Chutney
Ingredients
- handful of coriander
- 1 green chilli
- 5 cloves of garlic
- salt
Instructions
- Begin by washing 1 handful of coriander, 1 green chilli and peel 5 cloves of garlic.
- In a blender add in the washed coriander, green chilli, peeled garlic and 2-3 tablespoons of water. Blitz until smooth.
- Add in 7 tablespoons of greek yoghurt and salt to taste. Blitz until combine and serve immediately.
