Very similar to the Argentinian chimichurri, this deliciously hot sauce, made with green chillies and fresh herbs, is served in Afghanistan with just about every meal, four seasons of the year. If there is no chatni or ‘chatney’ in the house, people will use fresh or dry pepper with their meal, to fire their tastebuds.
You’ll also find a very similar version of this hot green sauce enjoyed in India, Pakistan and some other countries — so do as all the locals do, and serve it with everything!
Very finely chop the parsley, coriander and mint, then place in a bowl.
Add the garlic, chilli, lemon or lime juice, vinegar, cumin, salt and pepper and mix together using a whisk.
Add the oil and continue to whisk until the mixture has emulsified.
Spoon into a sterilised jar, seal and refrigerate. The sauce will keep in the fridge for several days — but you’ll be lucky if there is any left by then!
Bring to room temperature for serving.
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