📝 About This Recipe
A staple on every Afghan 'Dastarkhwan' (dining cloth), Chutney-e-Morch is a vibrant, zesty green chili condiment that awakens the palate with its bold heat and bright acidity. This traditional recipe balances the fire of serrano peppers with the coolness of fresh cilantro and the tang of distilled vinegar and walnuts. It is an indispensable companion to kebabs, pulaos, and bolani, transforming a simple meal into an aromatic feast.
🥗 Ingredients
The Heat Base
- 10-12 pieces Serrano Peppers (stems removed; keep seeds for extra heat)
- 4-5 pieces Long Green Thai Chilies (optional, for an extra spicy kick)
Aromatics and Herbs
- 2 cups Fresh Cilantro (packed, including tender stems)
- 6-8 cloves Fresh Garlic (peeled and roughly smashed)
- 1 inch Fresh Ginger (peeled and sliced)
Texture and Body
- 1/4 cup Walnut Halves (provides creaminess and reduces bitterness)
Liquid and Seasoning
- 1/2 cup White Distilled Vinegar (adjust for desired consistency)
- 2 tablespoons Fresh Lemon Juice (for a bright citrus note)
- 1.5 teaspoons Sea Salt (or to taste)
- 1 teaspoon Ground Cumin (toasted for maximum aroma)
- 2-3 tablespoons Water (only if needed to thin the mixture)
👨🍳 Instructions
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1
Thoroughly wash the serrano peppers and Thai chilies under cold water. Pat them dry with a paper towel to ensure no excess moisture dilutes the flavors.
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2
Remove the green stems from the peppers. If you prefer a milder chutney, slice the peppers lengthwise and scrape out the seeds; for an authentic Afghan heat, leave the seeds intact.
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3
Wash the cilantro carefully to remove any grit. Shake off the excess water and roughly chop the bunch, including the stems, which carry intense flavor.
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4
In a dry pan over medium heat, lightly toast the walnut halves for 2-3 minutes until they become fragrant. This removes the raw edge and adds a nutty depth to the chutney.
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5
Place the peeled garlic cloves and sliced ginger into a food processor or high-speed blender.
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6
Add the prepared peppers, toasted walnuts, and chopped cilantro to the processor.
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7
Pour in the white vinegar and the fresh lemon juice. The acidity acts as both a flavor enhancer and a preservative.
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8
Add the sea salt and ground cumin. Cumin is essential for that earthy, traditional Afghan profile.
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9
Pulse the food processor several times to break down the large chunks. Scrap down the sides with a rubber spatula to ensure even blending.
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10
Blend on high for 30-45 seconds. You are looking for a consistency that is slightly textured but pourable—not a completely smooth puree.
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11
Taste the chutney. If it is too acidic, add another walnut; if it is too thick, add a tablespoon of water or vinegar and pulse again.
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12
Transfer the chutney into a clean glass jar. Let it sit at room temperature for at least 30 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
For the brightest green color, ensure your cilantro is very fresh and cold when blending. Always use glass jars for storage; the high acidity of the vinegar can react with plastic or metal containers over time. If you find the heat overwhelming, adding a small piece of peeled green apple or a teaspoon of sugar can help balance the fire. Wear gloves when handling a large quantity of serrano peppers to avoid skin irritation. This chutney keeps well in the refrigerator for up to 2 weeks, though the color may darken slightly over time.
🍽️ Serving Suggestions
Drizzle generously over Afghan Lamb Kabobs or Shami Kabobs for a spicy contrast. Serve as a dip alongside hot, crispy Bolani (stuffed flatbread). Stir a spoonful into a bowl of Chaka (strained yogurt) to make a creamy, spicy dipping sauce. Use it as a condiment for Kabuli Pulao to cut through the richness of the meat and raisins. Pair with a hot cup of cardamom-infused green tea after the meal to aid digestion.