Coriander relish

chutney coriander diwali indian relish sauces

Ingredients

1 large handful of coriander leaves, roughly chopped

1 Bramley apple, peeled, cored and roughly chopped

2 tbsp mint leaves

1 small green pepper, roughly chopped

3 tsp caster sugar

1 tsp roasted cumin seeds, ground

20g ginger, peeled, roughly chopped

2 large garlic cloves, roughly chopped

1 green chilli, chopped, with seeds

25g cashew nuts, unsalted, soaked in hot water for 30 minutes

½ lime, juiced

Method

Whizz all the ingredients, except the cashew nuts, in a blender with a generous splash of hot water. Once the chutney is smooth, drain the nuts and add to the chutney, then blitz again. Aim for a sweet-tangy flavour, adding more sugar or lime juice if needed. Transfer to a bowl and store in the fridge. Will keep, covered, in the fridge for one day.