Afghan Green Chutney
8 hr + 10 min
Condiment/sauce
Make-ahead
10 ingredients or less
Servings
(2 Tbsp per serving)
Total
8 hr + 10 minPrep
10 minCool
8 hrContains
tree nut
Free from
soy
peanut
sesame
gluten
Ingredients
-
2 cups (120 g)fresh parsley
-
2 cups (32 g)fresh cilantro
-
5cloves garlic
-
½ cup (58 g)raw walnuts
-
3fresh jalapeños, seeds removed (fewer if you prefer less spice)
-
1 tsp (6 g)salt
-
¼ tspground black pepper
-
2 cups (480 mL)white vinegar
Directions
- To a large food processor, add the parsley, cilantro, garlic, walnut, jalapeño, salt, and pepper and blend on high until very finely minced.
- Finally, add the vinegar and blend one final time on high until well combined; some small chunks can remain if desired.
- Transfer the contents of the food processor to mason jar and do not cover with a lid just yet, as we want to let the chutney 'breathe' overnight. The chutney tends to release trapped air via little bubbles after it’s been blended, and covering with a lid too soon doesn’t allow this air to escape. When covered too soon, the chutney can sometimes bubble out of the jar, making a mess.
- The next day, seal the jars with a plastic lid. If using a metal lid, wrap the lid with plastic wrap first so the metal does not rust and leach into the jar. Enjoy!
Notes
- Variations: you can add fresh mint leaves, fresh ginger, ground turmeric, or cumin seeds if desired to vary the flavours.
Storage
- Store in an airtight container or #largestoragejar in the fridge for up to 4 months.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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