Afghan chutney

Enjoy this chutney with your favourite barbecued meats. With green chillies, coriander, garlic and citrus, it packs a punch and will bring any dish to life

Ingredients

• 2 green chillies, sliced
• 25 g bunch of coriander, chopped
• 3 garlic cloves, finely grated
• 2 lemons or limes, juiced
• 0.5 tbsp caster sugar
• 110 ml distilled white vinegar

Steps

1. Combine the chillies, coriander, garlic and lemon juice in a bowl. Tip into a food processor along with the sugar, vinegar and ¾ tsp salt. Blitz to a thin paste (like mint sauce). Tip into a bowl. Cover and chill until needed. Will keep chilled for up to three days.