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Ingredients
- 100g green capsicum
- 1 generous cup shopped coriander leaves, stems and roots
- 1 shallot, sliced
- 1 tbsp sliced fresh ginger
- 1 long fresh green chili, seeded and sliced
- 1/4 cup fresh mint leaves
- 1/2 cup thick Greek-style yoghurt
- Salt
Method
Remove ribs and seeds from green capsicum and chop flesh. In a food processor or small spice grinder, combine all ingredients except yoghurt and salt and blend to a paste. Add yoghurt and whizz briefly. Taste and adjust for salt. Refrigerate until needed.
