Cilantro & Mint Chutney

Serves 10

4.4 oz. (125g) natural yogurt

3 tbsp. fresh lemon juice

0.5 oz. (15g) cilantro

0.5 oz. (15g) mint leaves

1 jalapeño, sliced

2 tsp. root ginger, sliced

1 garlic clove

½ tsp. salt

½ tsp. coconut sugar

Place all the ingredients into a blender or food processor and blitz until smooth.

Place in an airtight container and store in the refrigerator for up to 4 days.

Serve with the Tandoori Bowl (see recipe in this pack).