Green Chutney Recipe

• 1 bunch of coriander (cilantro) leaves
• 8 green chillies, chopped
• 10-12 cloves of garlic, peeled and chopped
• 1 and 1/2 inches of ginger, peeled and chopped
• 1 and 1/2 – 2 tsp. cumin seeds
• Salt to taste
• Juice of one large lemon

Directions
Grind together coriander leaves, green chillies, garlic, ginger and cumin seeds with very little water to a fine paste, either in a pestle and mortar (good upper arm exercise!) or pulse in a food processor.

Add lemon juice and salt, mix well and refrigerate.

Let it hang out in the fridge for a good few hours to allow the flavours to develop – good things come to those who wait. Will keep for about a week in the fridge, I don’t think this would be suitable for freezing.

I’m sure it wouldn’t hurt any if you wanted to add a little sugar for some sweetness, if that’s your thing.