Ingredients
Scale
- 2 bags coriander – leaves and stalks
- 2 stalks mint – leaves only
- 10g sunflower seeds – toasted
- 2 cloves garlic – peeled
- 50ml olive oil
- Juice of half a lemon
Instructions
- Wash the coriander and mint.
- Lightly toast the sunflower seeds for a couple of minutes in a frying pan over a low heat. Once they start to colour and become fragrant, remove them from the heat.
- Place all of the ingredients into a food processor. Whizz on high until combined.
- Serve immediately, or keep in the fridge for up to 2 days.
Notes
You can prepare this chutney ahead of time. Mix the chutney well before serving, because the colour can become dull at the top as the herbs oxidise.
- Cook Time: 5 minutes
Nutrition
- Calories: 83
- Fat: 8.2g
- Saturated Fat: 1.3g