Dishoom’s green vada (coriander and mint) chutney

Method

1. Put a dry frying pan over a medium-high heat. Add ½ tsp cumin seeds, toast for 2-3 minutes, then tip onto a plate to cool.
2. Whizz 20g fresh coriander, 20g fresh mint leaves, 5g granulated sugar, 5g roughly chopped green chilli, 25ml lime juice and the toasted cumin seeds with 25ml water to make a thick sauce.
3. Serve or transfer to a jar and keep covered in the fridge for a day or two.

This recipe has been taken from Dishoom’s new cookery book, Dishoom: From Bombay with Love. Order yourself a copy here.