INGREDIENTS:

• 25g mint leaves

• 25g coriander leaves and stalks

• 1 tsp honey

• 1 green chilli, deseeded

• 50g pomegranate seeds (or red seedless grapes)

• 150ml water

• 50g full fat yogurt (optional)

DIRECTIONS:

1. Put all the ingredients (except the yogurt) in a blender or food processor and blitz to form a fine liquid. Add more water if needed.

2. Taste. If you’d prefer the chutney to be milder, stir in the yogurt.

3. The chutney will keep in the fridge for a few days, but try to consume it straight away if possible.

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