1. Place all the above ingredients in a blender and blend until smooth. Serve cold with fritters, kebabs or chicken tikka.
2. Coriander chutney can be stored in the fridge for up to a week. You may mix 4 tablespoons of plain yoghurt with 4 tablespoon of chutney for a milder version.
3. Yoghurt must be added just before serving. Use it as salad dressing, in wraps or as a dressing on steamed white fish.
4. Chutney can be refrigerated for up to 2 weeks, do not add yoghurt if you would like to refrigerate it.