Coriander Chutney

Rinse the roughly chopped coriander under cold water and pat dry with paper towels to remove excess moisture.

Peel the garlic cloves and roughly chop them into pieces. Remove the stem from the green chile and chop it into smaller pieces, keeping the seeds for heat if desired.

Measure out the coarsely chopped walnuts and set aside with the prepared coriander, garlic, and green chile.

Add the fresh coriander, garlic cloves, green chile, and coarsely chopped walnuts to a food processor or blender.

Pulse the mixture 5–6 times until the ingredients are broken down but still retain some texture; avoid over-processing into a fine paste at this stage.

Pour in the lemon juice or vinegar and add salt to taste, starting with a small pinch and adjusting as needed.

Pulse again for 2–3 times until the chutney reaches a coarse, spreadable consistency with visible pieces of coriander and walnuts.

Transfer the coriander chutney to a serving bowl and taste, adjusting salt or lemon juice as desired for balance between herbaceous, tangy, and savory notes.

Serve the chutney immediately as an accompaniment to Indian breads, rice, samosas, or other appetizers, or refrigerate in an airtight container for up to 3 days.