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.

Love & health,

Lauren