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Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
FOR THE TANGY CORIANDER CHUTNEY:
Whiz everything together with 100-125ml cold water until very smooth. You want a consistency that you can drizzle, but still spread. Season, adding extra lemon juice to taste.
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