Red Chilli Chutney

This chutney has a red-chilli base from the inclusion of capsicum and fresh red chillies. It can be made as hot or mild as you like, but is usually hotter than chutney sabz. Chutney morcheh sorkh takes a bit more time to make than its green counterpart, but it keeps for longer because it has been cooked.

This chutney can be enjoyed alongside almost any Afghan meal, but especially as an accompaniment to the many kebabs and naan breads in this chapter.