Ingredients for Afghani Cilantro Chutney
- 2 cups packed fresh cilantro leaves
- 1/2 cup finely chopped green chilies
- Sugar
- 2 cloves garlic, crushed
- Walnuts
- 1/2 teaspoon salt
- White Wine Vinegar
- 1/4 cup fresh lime juice
- 2 tablespoons lemon juice
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon cumin powder
- 1-2 tablespoons water (optional)
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How to Make Afghani Cilantro Chutney
- Combine 2 cups packed fresh cilantro leaves, 1/2 cup finely chopped green chilies (adjust to your spice preference), 1/4 cup fresh lime juice, 2 tablespoons lemon juice, 1 tablespoon grated ginger, 1 teaspoon garlic paste, 1/2 teaspoon salt, and 1/4 teaspoon cumin powder in a blender or food processor.
- Blend until smooth, adding a tablespoon or two of water if needed to reach desired consistency.
- Transfer the chutney to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld. The chutney will be somewhat watery; this is normal and adds to its unique character.
- Taste and adjust seasoning as needed before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
51g
Fat
2g
Carbs
6g
