Coriander and Walnut Chutney

• 225 g (8 oz) fresh coriander leaves
• 10-12 hot green chillies de-seeded

Roughly chop the coriander, chillies, garlic, walnuts and raisins, then put in a food processor and pulse a few times. Make sure the mixture does not turn into a paste. Dissolve the sugar in the lemon juice or vinegar, add to the coriander/walnut mixture, then season with salt to taste.

Sealed in an airtight container in the refrigerator, it will keep for up to a week.