Name: Chatni gashneez (Coriander chutney)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Makes 1 x 250 ml (9 fl oz/1 cup) jar
Cuisine: Afghani
Ingredients: 60 g (2¼ oz/½ cup) roughly chopped walnuts; 2 garlic cloves, roughly chopped; 60 ml (2 fl oz/¼ cup) lemon juice or vinegar; a pinch of salt, or to taste; 30 g (1 oz/1 cup) coriander (cilantro) stems and leaves; 1 Indian green chilli, seeded and roughly chopped

Preparation info

Makes
1 x 250 ml
jar

Difficulty
Easy
Ready in
20 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Quickly plunging the coriander in boiling water, then straight into iced water, helps keep this chutney vividly green. Serve it with kebabs.

Ingredients

30 g (1 oz/1 cup) coriander (cilantro) stems and leaves
2

Method

Bring a small saucepan of water to the boil, and have a bowl of iced water on standby.

Plunge the coriander leaves into the boiling water for 3–5 seconds, then remove with a slotted spoon and immediately refresh in the iced water. When cooled, dry on paper towel and roughly chop.

Place the coriander, garlic, chilli and walnuts in a blender or food processor and whiz until a text