Coriander & Mint Chutney

I can’t take any credit for this recipe. It belongs to my friend Deepa over at GirlBoyFoodBaby. When I was at her house, she made me a gluten free, vegan cheese toasty and added this to it and I’ve been hooked ever since and can’t stop making it.

Coriander is such a great cleanser so I’m happy to get as much of it as possible!

It goes with everything from toasties to salads and as a dip – so versatile. I used it here with my Sweet Potato Patties.

Make sure you check out Deepa’s Instagram page for some awesome conscious parenting tips!

Ingredients

Large bag fresh coriander
Large handful fresh mint
1/4 cup unsalted peanuts
2 tbsp lemon juice
3 tbsp tahini
1 clove garlic
1 tbsp coconut palm sugar
Salt & pepper

Method

Literally chuck everything into a food processor and whizz until ready. It will still be a little bitty because of the peanuts but generally will be smooth.