Almond Chutney

Soak the almonds in hot water for 5 minutes, then drain and rub them gently to remove the skins.

Slit the green chillies lengthwise and remove the seeds if a milder chutney is preferred; leave them intact for more heat.

Roughly chop the garlic and ginger together, then mince finely using a sharp knife or mortar.

Soak the tamarind piece in 3 tablespoons of warm water for 5 minutes, then mash and strain to extract the pulp, discarding the fibres.

Combine the skinned almonds, green chillies, minced garlic-ginger, and coriander leaves in a stone mortar or food processor.

Grind the mixture to a coarse paste using a pestle or pulsing the food processor, working in small batches if necessary to achieve an even texture.

Stir in the tamarind pulp and salt to taste, mixing thoroughly until the chutney is well combined.

Transfer the chutney to a serving bowl and adjust the salt and tamarind flavour as needed before serving.