📝 About This Recipe
This bright, emerald-hued coriander chutney is the essential condiment found on every Afghan dining table, from Kabul to Kandahar. It balances the refreshing herbal notes of fresh cilantro with the sharp tang of white vinegar and the subtle heat of green chilies. Perfectly zesty and incredibly versatile, it acts as the ultimate flavor enhancer that cuts through the richness of grilled meats and savory rice dishes.
🥗 Ingredients
The Green Base
- 3 bunches Fresh Cilantro (Coriander) (thick lower stems removed, thoroughly washed and dried)
- 1/2 cup Fresh Flat-Leaf Parsley (optional, for a deeper herbal profile)
- 3-5 pieces Fresh Green Chilies (Serrano or Thai bird's eye; adjust based on heat preference)
Aromatics and Texture
- 4-5 pieces Garlic Cloves (peeled and roughly chopped)
- 1/4 cup Walnut Halves (provides a traditional creamy body and nutty undertone)
- 1 teaspoon Roasted Cumin Seeds (toasted and lightly crushed)
The Liquid Gold (Liquids & Seasoning)
- 1/2 cup White Vinegar (distilled; provides the classic Afghan tang)
- 2 tablespoons Fresh Lemon Juice (adds a bright citrus top note)
- 2 tablespoons Extra Virgin Olive Oil (emulsifies the sauce for a smoother mouthfeel)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Granulated Sugar (to balance the acidity of the vinegar)
- 2-3 tablespoons Water (only if needed to help the blending process)
👨🍳 Instructions
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1
Begin by preparing your greens. Submerge the cilantro bunches in cold water to remove any grit, then spin them dry or pat thoroughly with paper towels. Excess water will dilute the flavor.
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2
Trim the very bottom of the cilantro stems (the woody parts), but keep the tender stems as they carry an immense amount of flavor and aroma.
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3
De-stem the green chilies. If you prefer a milder chutney, slice them open and scrape out the seeds and white membranes before adding them to the mix.
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4
In a dry skillet over medium heat, lightly toast the walnut halves for 2-3 minutes until fragrant. This step is crucial for unlocking the oils and preventing a raw nut taste.
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5
Place the toasted walnuts, garlic cloves, and green chilies into a food processor or high-speed blender.
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6
Pulse these aromatics first until they are finely minced. This ensures you won't have large chunks of garlic or nuts in the final smooth sauce.
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7
Add the cilantro and parsley (if using) into the processor in batches, pulsing between additions to make room for more greens.
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8
Pour in the white vinegar, lemon juice, olive oil, salt, sugar, and crushed cumin seeds.
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9
Blend on high speed for 30-45 seconds. Stop and scrape down the sides with a rubber spatula to ensure every leaf is incorporated.
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10
Check the consistency. If it is too thick to pour, add water one tablespoon at a time and pulse until it reaches a thick, sauce-like consistency.
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11
Taste the chutney. It should be punchy and bright. Add a pinch more salt or a splash more vinegar if the flavors feel muted.
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12
Transfer the chutney to a clean glass jar. Let it sit for at least 30 minutes before serving to allow the flavors to marry and the heat of the chilies to mellow into the vinegar.
💡 Chef's Tips
For the most vibrant green color, ensure your cilantro is bone-dry before blending; excess moisture causes faster oxidation. If you find the vinegar too sharp, you can substitute half of it with apple cider vinegar for a fruitier, softer acidity. Always use fresh garlic; bottled minced garlic will give the chutney a bitter, metallic aftertaste. The walnuts are traditional for Afghan 'Chutney-e-Gashneez' as they provide a creamy texture without dairy, but you can use blanched almonds for a lighter flavor. Store the chutney in the back of the refrigerator in an airtight glass jar; it stays fresh and vibrant for up to 10 days.
🍽️ Serving Suggestions
Drizzle generously over Afghan Lamb Kabobs or Shami Kabobs to cut through the savory fat. Serve as a dip alongside Bolani (Afghan stuffed flatbread) filled with leeks or potatoes. Mix a spoonful into plain Greek yogurt to create a quick 'Chutney-e-Maast' for Borani Banjan (Eggplant). Use it as a zesty condiment for Qabili Palau, the national rice dish of Afghanistan. Pair with crispy fried Pakora or Samosas for an appetizer that pops with freshness.