Quick Coriander & Mint Chutney

Quick Coriander & Mint Chutney

Recipe by Julie Friend

Julie Friend won Masterchef in 1997 and is now a marketing chef, food and recipe writer, teacher and consultant.

Ingredients

Made using our award-winning Rapeseed Oil Blended with Garden Mint, use as a chutney, pair with spicy grilled chicken or as a salad dressing.

  • Handful of fresh coriander
  • 2 Tbsp Natural Yoghurt
  • Lemon
  • Salt
  • Kentish Oils Rapeseed blended with Garden Mint

Method

  1. Add coriander to blender with the natural yoghurt, 2 tablespoons of Kentish Oils Rapeseed Oil blended with Garden Mint, a squeeze of lemon and a pinch of salt, then blitz.
  2. Add a few drops of water to loosen slightly and blitz again – pop into a bowl with a spoon and serve!

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