Ingredients

  • 100 g fresh coriander
  • 1 small handful of fresh mint
  • 2 plump green chillies, halved and deseeded
  • 10 g root ginger, peeled and roughly chopped
  • 4 spring onions, trimmed and cut into short lengths
  • 1 tbsp lemon juice
  • 2 tsp caster sugar
  • 3 tbsp natural yogurt

Method

  1. 1

    Trim the coriander, leaving at least 5cm of the stalks to boost the flavour. Wash well, shake off any water and transfer to a food processor.

  2. 2

    Rinse the mint and strip the leaves from the stalks – you should end up with about 30 leaves.

  3. 3

    Put the mint leaves in a food processor with the coriander; add the chillies, ginger, spring onions, lemon juice, sugar, salt, yogurt and 3 tablespoons of cold water.

  4. 4

    Blend to a bright green purée. Spoon into a serving bowl or cover and chill in the fridge.

     

    Get ahead: it will keep for 3 days, but stir well before using.

This recipe is adapted from The Hairy Bikers' Great Curries by Si King and Dave Myers

Nutritional Details

Each serving provides
  • Energy 92kj 22kcal 1%
  • Fat 0.3g <1%
  • Saturates 0.1g <1%
  • Sugars 2.5g 3%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 184kj/44kcal

Each serving provides

3.1g carbohydrate 0.6g fibre 1.4g protein

 
Show us how you cook it!
Back to top