Quickly plunging the coriander in boiling water, then straight into iced water, helps keep this chutney vividly green. Serve it with kebabs.
Bring a small saucepan of water to the boil, and have a bowl of iced water on standby.
Plunge the coriander leaves into the boiling water for 3–5 seconds, then remove with a slotted spoon and immediately refresh in the iced water. When cooled, dry on paper towel and roughly chop.
Place the coriander, garlic, chilli and walnuts in a blender or food processor and whiz until a textured paste is achieved, gradually adding the lemon juice or vinegar while processing. Add salt to taste. (Or you could pass the ingredients through a food grinder with a fine screen, or chop them finely, then pound together using a mortar and pestle, gradually stirring in the lemon juice and salt to taste.)
Place in a small bowl, cover and chill until required.
The chutney will keep in the fridge for a day or two, but is so tasty it will quickly be used up, so only make whatever quantity you need for each meal.
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