GREEN CORIANDER CHUTNEY

2 cups coriander leaves
1 cup mint leaves
1 teaspoon cumin
4 green chilies, adjust as needed
2 garlic cloves, optional
¼ to ½ inch ginger
1 to 1 ½ tablespoon lemon juice or lime juice or as needed
salt as needed
1½ to 2 tablespoon roasted peanuts or fresh coconut, optional
¼ cup plain yogurt, optional

Rinse mint and coriander leaves. (Keep the tender stalks of the coriander)
Drain well in a colander.
Add all the ingredients to a blender. Make a thick paste by adding 1 tablespoon water at one time and blend until smooth.
Adjust salt, lemon juice and green chili to suit your taste.
Store this green chutney in a clean dry airtight glass jar.
Refrigerate and use when needed.
This keeps good for about a week in refrigerator and 1 month in freezer.

Recipe and photo: Elize de Kock