• 1 bunch coriander (cilantro), leaves picked
• 1 bunch mint, leaves picked
• 1 Lebanese (short) cucumber, peeled, seeded and chopped
• 3–4 Indian green chillies, roughly chopped
• 1 tablespoon Tamarind chutney
• a pinch of salt, or to taste

Bring a saucepan of water to the boil, and have a bowl of iced water on standby.

Shock the mint and coriander leaves in the boiling water for 3–5 seconds, then remove with tongs and plunge straight into the iced water. When cooled, dry the leaves on paper towel. (Blanching the leaves helps keep the chutney green and makes it easier to blend.)

Put the coriander and mint leaves in a blender. Add the remaining ingredients and about 1 tablespoon water. Blend until smooth and well combined.

Use straight away, or spoon into a sterilised jar, seal and refrigerate. Being a fresh chutney, it will discolour quickly, and should be used within 2–3 days.