Green mint and coriander chutney (Pudina chutney)

1. Pick the leaves off the mint (the tough stalks would make it bitter); with coriander you can use the thin stems too. Wash well and drain.

2. Roughly chop the green chillies; peel and slice the ginger.

3. Put the mint, coriander, chillies, ginger, lemon juice, sugar, salt and cumin in a blender with 2 tablespoons of ice-cold water.

4. Blend to a smooth, bright green paste: the cold water helps keep its lovely colour.

5. In a bowl, stir the paste into the yoghurt until smooth and taste: add more salt or lemon if needed.

6. Keep covered in the fridge and serve with samosas, pakoras, tikka or any grilled food.

Tip: The "green sauce" of Indian restaurants: without yoghurt it is a thinner, brighter dip, with yoghurt creamy and milder. It keeps for one day in the fridge before it starts to darken, so make it in small batches.