Coriander Mint Chutney

METHOD

Step 1

Warm a dry frying pan over a medium-high heat. Add the cumin seeds, toast for 2–3 minutes then tip onto a plate and leave to cool.

Step 2

Using a mini food processor or stick blender, blitz all the ingredients together with 25ml water until smooth. Transfer to a jar, unless serving straight away.

Step 3

The chutney will keep for 1–2 days in the fridge, though it will lose colour as it oxidises – press cling film onto the surface, before putting the lid on, to deter oxidation.