Coriander Chutney (dhania Ka Chatni)

Ingredients	Quantity
Coriander leaves	6 ounces
Small onion	1
Lemons	2
Vinegar	2 tbsp
Desiccated coconut	1 tbsp
Green chillies	2
Ground cumin	2 tsp
Salt	2 tsp
Black pepper	½ tsp
Chilli powder	½ tsp

Wash the coriander leaves and chop them roughly. It does not matter if you include some of the stalks. 2 oz. of coriander leaves should fill a 1 pint container when pressed down gently. Peel the onion, Squeeze the juice of the lemons into a liquidiser and add the rest of the ingredients, together with the coriander. Liquidise until smooth. If necessary, add a little water to keep the chutney liquid.

Serve immediately or pour into a jar with a screw-top lid. It can be kept in a refrigerator for up to a week. Alternatively, put some to one side for immediate serving and freeze the remainder.