Tangy herb chutney

• coriander75g g

  leaves and some stalks

• lemon juice↗2 tbsp tbsp

  or to taste

• green chilli↗½ - 1

  deseeded

• mint↗25g g

  leaves

• roasted pistachios↗25g g

  (shelled weight)

• garlic clove↗½

  crushed

Step-by-step instructions

1. 1

   Blend together all the ingredients with 4 tbsp water until very smooth and creamy – add only half a chilli to start with, as the heat varies a lot from one batch to the next. Taste and adjust the seasoning, lemon juice and chilli heat. Transfer to a glass jar and store in the fridge until ready to use. Will keep for 1-2 days.