Coriander Relish

• coriander leaves↗1 large handful of

  roughly chopped

• Bramley apple↗1

  peeled, cored and roughly chopped

• mint leaves↗2 tbsp tbsp
• green pepper1 small

  roughly chopped

• granulated sugar↗3 tsp tsp
• cumin seeds↗1 tsp roasted tsp

  ground

• ginger↗20g

  peeled, roughly chopped

• garlic cloves↗2 large

  roughly chopped

• green chili↗1

  chopped, with seeds

• cashews↗25g

  unsalted, soaked in hot water for 30 minutes

• lime↗½

  juiced

Step-by-step instructions

1. 1

   Blend all the ingredients except the cashews in a blender with a generous splash of hot water. When the chutney becomes smooth, drain the water from the nuts and add them to the chutney, then blend again. Adjust to a sweet‑sour taste by adding more sugar or lime juice as needed. Transfer to a bowl and store in the refrigerator. It will keep, covered, in the fridge for one day.