Coriander Chutney is an eternal favourite: it goes well with many snacks, such as pakoras or onion bhajis. It is often used as a relish when making vegetable sandwiches in India.
75g-100g coriander leaves, washed and coarsely chopped
2.5cm/1in piece fresh ginger, peeled and roughly chopped
2 green chillies, roughly chopped
Juice of ½ lemon
1 tsp sugar
1 clove garlic, coarsely chopped
¼ tsp salt
Put all of the ingredients into a blender and whiz to a thick paste. If it is too dry to process, add a tiny amount of water. Be careful when you open the lid because the strong pungent aroma of the chutney will hit you immediately and may make your eyes water.
Store covered in the refrigerator in a non-metallic container for up to 4 days.