Ingredients 1 bunch fresh coriander 5-6 green chilies ½ clove garlic ½ tsp roasted cumin seeds olive oil salt and pepper Method 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…