Chutney

Method

Toast the coriander and fennel seeds in a dry pan for one minute until fragrant, then grind to a powder using a spice grinder. Soak the dried red chillies in warm water for ten minutes and remove the seeds, then roughly chop. Pound the garlic, ginger, and chopped chillies together in a mortar and pestle to form a coarse paste. Finely chop the walnuts by hand or pulse briefly in a food processor to retain texture. Combine the walnut pieces, pomegranate seeds, spice powders, garlic-ginger-chilli paste, salt, and jaggery in a bowl, then mix thoroughly. Finish with lemon juice and taste for balance, adjusting salt and sweetness as needed. Transfer to an airtight jar and refrigerate for up to one week.