“This super-fresh chutney is really quick and easy to make and instantly adds flavour, colour and freshness to the meal or snacks it is paired with. It is versatile, too: it works beautifully with many starters and main meals, from papad and pakoras to grilled fish, lamb and chicken. ”
Pick the leaves from the coriander and mint, and cut the stalks off the chillies.
Put the herb leaves and all the other ingredients, including 1 teaspoon of sea salt, into a blender or food processor. Squeeze in the lime juice, then blend to a smooth paste.
Serve straight away, or keep this chutney, refrigerated, in an airtight container for up to 5 days.