Coriander and walnut chutney

• 1 bunch fresh coriander leaves, roughly chopped
• 10-12 hot green chillies, deseeded
• 2-3 garlic cl

Put the coriander, green chillies, garlic, walnuts and raisins into the bowl of a food processor and pulse a few times. Make sure it does not turn into a paste. Add the sugar and lemon juice and pulse once more to combine. Add salt to taste. It’s now ready to serve, but can be kept in an airtight container in the fridge for up to a week.