Green Coriander Chutney

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This is nigella's recipe and is really delicious. I serve it as a side to indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate.

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Steps

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Put the chilies , ginger , garlic and creamed coconut into a food processor and make into a paste.

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Add the coriander and mint and pulse until they are blended.

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Add the salt and sugar.

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With the motor still running , pour the juice of 2.

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5 of the limes down the funnel , processing to mix thoroughly.

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Taste to see if the juice of the other.

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5 lime is needed.

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This can be kept for up to a month in a sealed jar in the fridge.

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It will solidify due to the creamed coconut , but can be restored by bringing back to room temperate , blitzing and adding a little more lime juice if needs be.

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Ingredients

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green chili, fresh ginger, garlic cloves, creamed coconut, coriander, mint, salt, caster sugar, limes