Wednesday, January 30, 2013

Chatni Gashneez (Coriander Chutney)

The chutney that accompanies kebabs in Afghanistan has no relation to the sweet and savory, fruit-studded preserves with which most of us are familiar. The Afghan version chutney  is a thin, herbaceous, acidic sauce.  

Serves: 1


  • 1 cup of Roughly chopped coriander
  • 2 Garlic cloves
  • 1 Green chili
  • 1/2 cup of Coarsely chopped walnuts
  • 1/4 cup Lemon juice or vinegar
  • Salt


  1. Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.
  2. Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing. Add salt to taste, place ina bowl and chill until required. Serve with kabaubs.
  3. Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar. Gradually stir in lemon juice or vinegar and add salt to taste.


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