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.


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


  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!

Featured in this recipe