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Mint and coriander chutney
( MAKES 1½ cups )

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Photo by Tam West

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Chill this sauce and serve with hot or cold chicken. You can also use it to marinate chicken before grilling.

1 cup	Mint leaves, packed
1 cup	Coriander leaves, packed
3	Garlic cloves, use up to 5 cloves, crushed with 1 tsp salt
1	Green chilli, chopped, use up to 3 chillies according to taste
⅓ cup	Plain yoghurt
3 Tbsp	Tamarind paste, or chutney
1	Lemon, zest and juice, or the zest and juice of 1 lime

In a food processor, blitz until smooth: mint leaves, coriander leaves, garlic cloves crushed with salt, chopped green chillies, yoghurt, tamarind paste or chutney and lemon or lime zest and juice. Season with salt and pepper.