Green Coriander Chutney - cooking recipe

Ingredients

1 -5 green chili, chopped and de-seeded
1 inch fresh ginger, peeled and chopped
4 garlic cloves
75 g creamed coconut
200 g coriander
4 sprigs mint, destalked
1/2 teaspoon salt
1 pinch caster sugar
3 limes, juiced

Preparation

Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.
Add the coriander and mint and pulse until they are blended.
Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed.
This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.