small bunch fresh mint (leaves only, use approx half quantity mint to coriander)
2 green chillis
1 lemon (juice only)
2 tbsp water
1 tsp caster sugar
Place all ingredients in a food processor and blitz together. Place the mixture in a bowl and place in the refrigerator until you are ready to use.
This chutney can be made a day ahead if required. It will lose some of the vibrant green colour, but will taste fine.
If you find this chutney too sharp, it is equally delicious with the addition of 2 tbsp natural yoghurt. I like it this way and use leftover green chutney as a salad dressing the following day with mixed salad, chickpeas and leftover chicken.