1 bunch fresh coriander
5-6 green chilies
½ clove garlic
½ tsp roasted cumin seeds
salt and pepper
Roughly whizz the coriander, chillies, a generous drizzle of olive oil and garlic.
Remove chili seeds if you don’t want the relish too hot.
Mix in the cumin, salt and pepper.
Will keep for about a week in an air-tight jar in the fridge.
Great with meats, mixed into salad dressing, with yoghurt for curries…