Afghan Green Chutney
This vibrant chutney is based on a cherished family recipe, featuring fresh herbs, garlic, walnuts, and chilies. A staple in Afghan cuisine, it offers a refreshing and zesty accompaniment to various dishes. Adjust the spice level to your preference. It's a simple, no-cook recipe that's budget-friendly and requires minimal ingredients.
Price per Serving
Instructions
- 1
In a large food processor, combine the fresh parsley (3 cups), fresh cilantro (3 cups), cloves (5 garlic), raw walnuts (0.5 cup), green chilies (3 fresh), salt (1 tsp), and ground black pepper (0.25 tsp). Blend until minced, but be careful not to purée.
- 2
Finally, add the white vinegar (1 cup) and pulse 2 - 3 times, or simply stir the vinegar in with a spoon.
- 3
Transfer to a mason jar, filling it no more than ¾ full. Don't cover with a lid yet, as we want to let the chutney 'breathe' overnight while in the fridge. *When covered too soon, the chutney can sometimes bubble out of the jar, making a mess. If you prefer to still cover it while it's in the fridge, we advise opening the lid every 4 - 6 hours on the first day to let the jar 'burp'.
- 4
The next day, seal the jar. If using a metal lid, wrap the lid with plastic wrap first so the metal does not rust and leach into the jar. Enjoy!
Nutrition Facts
Per portion
Macronutrients
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