1 tsp cumin seeds
1/2 tsp cardamom pods
1/2 tsp cloves
1/2 tsp salt
2 garlic cloves
4 tbsp water
70g coriander (leaves and stems), roughly chopped
20g flat-leaf parsley (leaves and stems), roughly chopped
4 hot green chiles, roughly chopped
1/4 tsp caster sugar
4 tbsp olive oil
Ebury Press, 2012
Heat cumin, cardamom and cloves in a pan over a medium heat until fragrant.
Grind spices to a powder in a mortar. Add garlic and salt and continue to form a paste. Loosen with the water and pour into a small food processor bowl.
Add coriander, parsley, chiles, sugar and olive oil and blitz in a few pulses to get a coarse paste; make sure not to overmix.
Store in a sterilised jar in the fridge for up to 3 weeks.