Corriander Chutney

Ingredients
100g/4oz coriander leaves, roughly chopped
3 green finger chillies, roughly chopped
1 garlic clove, roughly chopped (optional)
½ tsp salt
1 tsp lemon juice
1 tsp demerara sugar

Preparation
Place all the ingredients in a blender and blend until the mixture become a coarse paste. Add 4-5 tablespoons of cold water to ease blending. Alternatively, use a pestle and mortar.
This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.