Mint and coriander chutney
( MAKES 1½ cups )
Photo by Tam West
Chill this sauce and serve with hot or cold chicken. You can also use it to marinate chicken before grilling.
- In a food processor, blitz until smooth: mint leaves, coriander leaves, garlic cloves crushed with salt, chopped green chillies, yoghurt, tamarind paste or chutney and lemon or lime zest and juice. Season with salt and pepper.