Green Chilli, Coriander and Coconut Chutney

• 100 g fresh coriander
• 20 g green chillies, stalks removed
• juice of half a

In a food processor or blender, blitz the coriander, chillies, lemon juice, salt, sugar and yoghurt with 50ml water. Pour into a bowl and stir in the coconut. It will thicken slightly as the coconut absorbs the moisture, which is fine for pasting on sandwiches but do thin down with a little water if you need a drizzling consistency.