Sindhi Coriander Chutney

Fresh coriander chutney with dried pomegranate seeds — ground coriander leaves with green chilli, ginger, garlic, salt, and a generous amount of anardana (dried pomegranate seeds) which provide a fruity, complex tartness distinct from the lemon juice used in other green chutneys. The anardana is the Sindhi accent; its deep ruby-sour flavour against the green coriander produces a chutney that is simultaneously herby, spicy, and jewel-tart. Served with dal pakwan, aloo tuk, and every Sindhi snack; also as the green component on the Sindhi plate alongside the sweet tamarind chutney at breakfast.