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

Ingredients

• 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

Directions

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.