Instructions: 1 Place the coriander in a processor or liquidizer with the chillies, garlic, ginger, lemon juice, sugar and enough salt to taste. Blend until smooth - the consistency should be fairly thick.

2 If the ingredients are too dry and youre finding it difficult to blend, then add a little water, 1 tbsp at a time and try again. Be careful when you open the lid because the strong aroma of the chutney hits you immediately!

3 Add the yogurt to the coriander mixture and serve either as a dip or as a condiment for an indian dish. The chutney can be stored in the fridge for up to a few days.

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