Wash the coriander leaves and chop them roughly. It does not matter if you include some of the stalks. 2 oz. Of coriander leaves should fill a 1 pint container when pressed down gently. Peel the onion, Squeeze the juice of the lemons into a liquidiser and add the rest of the ingredients, together wiht the coriander. Liquidise until smooth. If necessary, add a little water to keep the chutney liquid.

Serve immediately or pour into a jar with a screw-top lid. It can be kept in a refrigerator for up to a week. Alternatively, put some to one side for immediate serving and freeze the remainder.

Per serving: 48 Calories; 1g Fat (12% calories from fat); 3g Protein; 10g Carbohydrate; 0mg Cholesterol; 433mg Sodium