In the late spring the garden is usually full of greens/herbs that are ready to be picked. Here's a fiery and delicious green chilli chutney that I like to make using those greens.

In my version I used radish leaves, spearmint leaves, a bunch of coriander and the green tops from some shallots. Chives also work well. You'll need around 5-6 large handfuls to make one jar of chutney.

Try eating with curries, burgers, sarnies, eggs, potatoes or meat such as beef, chicken or lamb. It's a really versatile chutney. This is actually a variation of my coriander & mint chutney which is also available on my recipes.

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