Coriander Chutney

Directions

• First, place a dry pan over a medium heat and then toast the cumin seeds until they release their fragrant smell. This should only take 5 minutes. Keep a close eye on them, and shake them regularly to prevent them from burning on the bottom.
• Roughly chop the coriander up. You don’t need to be precise here as you will throw it into a blender. Finely slice the green chilli and peel the garlic.
• Add the cumin seeds, coriander, chilli, garlic, lemon juice, a pinch of salt and 2 tbsp of water to a blender and blitz until a smooth sauce is formed. You may need to scrape the sides every 30 seconds.
• If the sauce is too chunky, add a further splash of water (or even olive oil) to loosen it. This is a great time to taste the sauce too. If it is too spicy, then add some more lemon juice.