Cut the coriander stalks at the roots (discard roots).  Combine coriander leaves and stalks, garlic, ginger, cumin seeds, chilli, coconut, soy sauce and lime juice in a blender and blitz until smooth (you can add a splash of water to help facilitate the blender, if required - the mixture should be quite thick so just add a tiny bit at a time).

Cook Boscastle Korma Curry Vegetable Gourmet Party Pies according to packet instructions.  Keep warm.

Heat oil in a small frypan over medium heat, cook mustard seeds until the start popping then throw in the curry leaves and cook 20 seconds or until crispy.

Spoon the chutney into a bowl and pour over the oil, seeds and curry leaves to serve with the pies.