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
-
3 cups (48 g)fresh parsley, packed, washed
-
3 cups (48 g)fresh cilantro, packed, washed
-
5cloves garlic
-
½ cup (58 g)raw walnuts
-
3green chili peppers, seeds removed (fewer if you prefer less spice)
-
1 tsp (6 g)salt
-
¼ tspground black pepper
-
1 cup (240 mL)white vinegar
Serves well with
Make your own
Directions
- To a large food processor, add the parsley, cilantro, garlic, walnuts, green chili peppers, salt, and pepper and blend on high until minced. Careful not to puree. Stop and scrape down the sides of the processor if needed.
- Finally, add the vinegar and pulse 2 - 3 times, or simply stir the vinegar in with a spoon.
- Transfer the contents of the food processor to a mason jar, filling it no more than ¾ full. Don't cover with a lid yet, as we want to let the chutney 'breathe' overnight* while in the fridge.
- The next day, seal the jars. 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
- * 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. If you prefer to still cover when it's in the fridge, we advise opening the lid every 4 - 6 hours on the first day to let the jar "burp".
- Variations: you can add fresh mint leaves, fresh ginger, ground turmeric, cumin seeds, or some sugar if desired to vary the flavors.
Storage
- Store in an glass jar 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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Discussion & Rating
After two years spent in Kabul, for work, I fell in love with Afghanistan...the people...the food...the culture. I have learned to make some Afghan dishes, but am always looking for new recipes and ways to improve the ones I've been using!! I am so grateful I found your page! This cilantro chutney is a favorite and this recipe is wonderful!
The chutney is just ridiculously delicious. And versatile! I used pine nuts and some mint from my garden. But the formula is very forgiving.
Served with bolani slices, jicama slices and cucumber sticks at a party. Big hit and NO calories to speak of. Going to make some to serve with
grilled tri-tip.
Hi PUL-Team,
I made many of your recipes and sometimes i wonder, if the recipes has changed a bit. Others are deleted, like the raw black forrest cake. I wonder why, because they were delicious and i want to make it again.
Greetings from Germany
Love this! I’ve never tried a chutney with vinegar in it so this is a newish flavour to me. I love having it to cut through greasy food but also just with some crackers! We had a bunch of parsley growing and some coriander that needed to be used, so I love how simple it was and utilised ingredients I already had.
Hi Sadia,
I began binge-watching your videos this week - you've done such a beautiful job crafting them! They're inspiring on so many levels. I haven't made this chutney yet because my daughter is allergic to walnuts. Do you think raw almonds or sunflower seeds could be appropriate substitutes?
(I also love the outtakes!)
Hi Sadia, longtime viewer, first time commenter! Thank you for sharing this family recipe with us, we've been using this Afghan Green Chutney on both the bolani (your recipe) and pretty much anything that is a little too oily on the palate! It does really well cutting through any greasy flavors on any dish. We're definitely going to be using this from now on. A forever staple.
This is so fresh and so tasty! I agree with Jamie T.! I’ve been eating it with corn chips and on top of my hummus rice crackers and in wraps and, and ..... it’s super versatile and I love the tang!!
Thank you so much for sharing this beautiful video. I am making some of these recipes today and through this week. I am sharing this video with my family as well. It was beautifully done. Including your parents and videos really made me feel connected to you and the recipes. It made me think of how my grandfather (from Sicily) shared his recipes and love of food with me as a girl. Thank you again.
I made this a day ahead of time because I will be making the Bolani tomorrow....it did not make it through the day. We put this in soup and ate it with fresh tortilla chips that I made tonight for dinner.
This stuff is AMAZING!!! It may have replaced Salsas in this household (which is a staple item).
This is really good! Made it last night to go with the Bolani today. Delicious. Didn't have the green chili peppers, so I just left it out. Still really good though! Thanks for sharing.
Thank you for this recipe🙏 Just have put the jar of freshly made chutney to the fridge. It come out a little bit too liquid and very vinegary in taste. So I have added more walnuts and some honey 🍯 (not vegan) and that improved texture, but in taste I still feel mostly vinegar. Will that taste change after keeping the chutney in a fridge? I have a added little bit less vinegar than 240 ml but I have added all of it at once, without checking the consistency. I guess that was the mistake😜 Next time I will do it in steps to control the taste and consistency of the chutney.
I'll definitely be making this again!
Really delicious!
Hey there!
Thanks for the delicious recipe, I've made so much off your channel in the past year and learned so much from you!
Just a quick question, if I were to add mint, ginger or cumin as mentioned above, would they be in addition to the herbs already added? Or would the quantities of the parsley and coriander be reduced to accommodate the new flavours?
I am having trouble finding green chilis that look like this in my grocery store (in USA). Would jalapeños or serrano be a good equivalent?
I would love to try several of your Afghan recipes, and want to make sure I'm using the right chili. Thank you!
If you don't have a food processor, can you make this using a blender? I only own a nutribullet.
This is an amazingly simple and versatile recipe. It filled my kitchen with so much spirit, if that makes sense, like when I make a family salsa recipe. Much of life happens around the dinner table, and I can't thank you enough for not only sharing these recipes, but for sharing something incredibly meaningful and personal in your video during such a tumultuous time. We won't forget the people of Afghanistan.
Made this with your bolani today. I can't even. So easy and quick! I used jalapeno in mine and ghost pepper in my husband's batch. Both were delicious. I let it sit overnight before serving. I could eat this with everything. And probably will.
I left my comment as a reply but realised I can't rate the recipe that way, and this deserves it!
Would you have recommendations for other things that this goes well with?
This is so delicious! I'm currently having it right now with bolani for breakfast. I made it last night and it definitely tastes so much better the next day.
I'm really interested in learning what else to serve this with, because it tastes so freaking delicious and I can't wait to incorporate this into my regular cooking!
Such a tasty chutney! Made it to have with nachos and it elevated the nachos for sure! I didn't have enough distilled white vinegar so I added some water to make up for it! Can't wait to try to Bolani. I loved this last recipe of Afghani recipes - can you share more? :)
I think Pick Up Limes is the only recipe blog where I just get more and more excited as it keeps getting yummier and more interesting! I would dream to try this recipe but cannot have access to white vinegar in my country. Would lemon juice or white wine vinegar or rice vinegar work?
I don't really like a vinegar taste nor do I really like cilantro, but for some reason, this chutney is just so delicious, especially with the Bolani! It's refreshing and zesty and I completely forget about the vinegar.
Hi, is white vinegar the distilled vinegar och the white wine vinegar? :)