Green Chilli and Coriander Chutney

• 100 g fresh coriander
• 20 g green chillies, stalks removed
• juice of half a

In a food processor or blender, blitz the coriander, chillies, lemon juice, salt and sugar with 50ml water to a thick purée. You can water it down if you plan to use it for drizzling. If it’s too watery, try adding in some bread or sev to thicken. Check the seasoning and then transfer to a sterilised jar. It will keep in the fridge for about a week.