Main image of Afghan Green Chutney

Afghan Green Chutney

8 hr + 10 min

Condiment/sauce

Make-ahead

10 ingredients or less

This chutney recipe is a special one, as it's based on a family recipe. Growing up, there was always a jar of this chutney in the fridge, ready to enjoy with Afghan dishes.

Servings

(2 Tbsp per serving)

Total

8 hr + 10 min

Prep

10 min

Cool

8 hr

Contains

Treenut symbol

tree nut

Free from

Soy symbol

soy

Peanut symbol

peanut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • 3 cups (48 g)
    fresh parsley, packed, washed
  • 3 cups (48 g)
    fresh cilantro, packed, washed
  • 5
    cloves garlic
  • ½ cup (50 g)
    raw walnuts
  • 3
    green chili peppers, seeds removed (fewer if you prefer less spice)
  • 1 tsp (6 g)
    salt
  • ¼ tsp
    ground black pepper
  • 1 cup (240 mL)
    white vinegar

Serves well with

Directions

  1. To a large food processor, add the parsley, cilantro, garlic, walnuts, chili peppers, salt, and pepper. Blend until minced, but be careful not to purée.
  2. Finally, add the vinegar and pulse 2 - 3 times, or simply stir the vinegar in with a spoon.
  3. Transfer 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.
  4. The next day, seal the jar. 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

  • * When covered too soon, the chutney can sometimes bubble out of the jar, making a mess. If you prefer to still cover it while 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 flavours.

Storage

  • Store in an glass jar in the fridge for up to 4 months.

Let us know what you think

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

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Chhaya - Aug. 13, 2022, 12:35 p.m.

All there's left to say: make it make it make it.
It's very easy, you can store it for some time, you can use it for more dishes. And most importantly, the taste of it is very good. I tried it with PULs'bolani recipe, that was a winner!

PUL Team - Aug. 14, 2022, 6:02 a.m.

We're smiling from ear to ear, Chhaya, thank you for the glowing review!


Janette - July 9, 2022, 7:04 a.m.

I remember visiting an Afghan Restaurant very close to Granville Island. My husband and I loved the food there!!! I got so excited when I saw your posts on Afghan food and I want to try them all!
To start with, this chutney is superb and so fresh. This will be a staple in our fridge from now on.
I'll be doing the Bolani tomorrow, your healthy and delicious recipes are very easy to follow (oh yes, I tried some and repeated most of them)!
Thanks so much Sadia, very well done!!!!

PUL Team - July 10, 2022, 3:31 a.m.

Oh we're so happy to hear, Janette, thank you. We know the restaurant mentioned as well! We hope you enjoy the bolani 🙂


Monica - April 15, 2022, 5:35 p.m.

Wow wow wow. This chutney is my first chutney and absolutely amazing. We make salsas and dressings at home etc, but this is a whole different attitude and flavor to spice up delicious meals. Absolute staple now!!

I mixed up a few of the Afghan recipes from your video (and what I had on hand) and made black lentil and potato mash stuffed tortillas, with this chutney on top and my husband and I were blown away with freshness and flavor. Thank you so very much!

PUL Team - April 16, 2022, 7:58 a.m.

Awe we're so thrilled the recipes were enjoyed, Monica, it means so much! Thank YOU ☺️


Una - Feb. 28, 2022, 4:37 p.m.

Super delicious and useful to have in the fridge to pimp different meals!

PUL Team - Feb. 28, 2022, 8:38 p.m.

So glad it's being enjoyed, Una!


Darryl Mork - Feb. 21, 2022, 10:28 a.m.

This was delicious and healthy! Love it.


Rhonda - Jan. 25, 2022, 5:48 p.m.

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!

PUL Team - Jan. 27, 2022, 2:38 a.m.

Oh, Rhonda, thanks bunch for sharing you connection to the recipe! We're so grateful to have you here too. Happy cooking ❣️


Kathleen Curran - Dec. 16, 2021, 7:23 p.m.

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.

PUL Team - Dec. 17, 2021, 1:29 a.m.

Aw we're so glad the chutney is being enjoyed, Kathleen, thanks for sharing your experience with it ✨


Michaela - Dec. 12, 2021, 2:30 p.m.

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

PUL Team - Dec. 14, 2021, 3:50 a.m.

Hi Michaela, thank you for the kind words! We do occasionally update recipes to help improve them based on feedback we receive.

For the raw black forest cake, we didn't believe it was the best version it could be. Hopefully, we can share a similar recipe in the future 🙂 In the meantime, if you'd like a PDF copy of the recipe feel free to send us an email at [email protected] and we'll aim to send it shortly. Thank you for trying our recipes, Michaela, and sending lots of love to Germany 🥰


Emily - Nov. 15, 2021, 7:57 a.m.

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.

PUL Team - Nov. 17, 2021, 1:19 a.m.

Awe we're so happy to hear the chutney is being enjoyed, Emily, thank you for taking the time to share the kind words 😊


Kari - Oct. 13, 2021, 9:45 a.m.

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!)

PUL Team - Oct. 14, 2021, 2:57 a.m.

Hi Kari, thank you for the kind words! We haven't tested it out, but another nut or seed should work fine as a substitute. A skinless nut or seed may work best though. You might also want to add more nuts/seeds or liquid until desired thickness 😊 We hope you enjoy the recipe!


Clara - Sept. 30, 2021, 5:42 p.m.

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.

PUL Team - Oct. 1, 2021, 6:41 p.m.

Aw you're too kind, Clara! The lovely feedback and kind words are so appreciated. Enjoy the chutney 🤗


Madhu M - Sept. 26, 2021, 11:32 p.m.

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!!

PUL Team - Sept. 27, 2021, 4:32 a.m.

Ooo sound like lovely pairings! Thank you, Madhu 🤗


Dawn Shields - Sept. 22, 2021, 10:22 p.m.

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.

PUL Team - Sept. 23, 2021, 1:29 a.m.

Oh that's so lovely, Dawn, thank YOU for sharing your experience with the recipes. It means so much that they're being enjoyed and meaningful to others ☺️


Jamie T. - Sept. 19, 2021, 12:44 a.m.

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).

PUL Team - Sept. 20, 2021, 6:19 a.m.

Awe, Jamie, it means so much that the recipe is being enjoyed! We hope you enjoy the Bolani 😃


Janelle - Sept. 18, 2021, 10:23 p.m.

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.


Paulina - Sept. 17, 2021, 12:51 p.m.

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.

PUL Team - Sept. 18, 2021, 3:48 a.m.

Hi Paulina, thanks for reaching out and sharing your experience with this one. We're sorry to hear about the strong vinegar taste. Did you use distilled white vinegar? The flavour will indeed continue to develop with time so we'd recommend allowing the chutney to sit in the fridge overnight if possible 🙂


Tiffany M - Sept. 14, 2021, 11:38 p.m.

I'll definitely be making this again!


LB - Sept. 12, 2021, 5:34 p.m.

Really delicious!


John - Sept. 12, 2021, 9:06 a.m.

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?

PUL Team - Sept. 14, 2021, 1:32 a.m.

Hiya, John! Thanks for the question. We've enjoyed some of the herbs and spices in addition to those already added, although either option would work. If desired, adding less to start and adjusting to taste may be one approach :)


Liz - Sept. 8, 2021, 8:46 p.m.

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!

PUL Team - Sept. 8, 2021, 11:54 p.m.

Hey Liz, thanks for the question! Jalapeño or serrano peppers would work as well, although you may want to add a touch less, or de-seed them more if less spice is desired. We hope you enjoy the chutney if you give it a try 🤗


Victoria - Sept. 7, 2021, 6:34 a.m.

If you don't have a food processor, can you make this using a blender? I only own a nutribullet.

SHAN - Sept. 7, 2021, 11:51 a.m.

Hi, I just made this with a nutribullet - it comes out a smooth paste, but yummy nevertheless.

PUL Team - Sept. 8, 2021, 4:55 p.m.

Hi Victoria and Shan! Thanks for the question and sharing. It's indeed possible, although the texture may come out slightly different. We'd recommend a high-powered blender if possible and adding more liquid, such as water or vinegar, if needed. If you do try it out of your blender, we'd also suggest opting to manually chop and mix the chutney if any unusual noises or smells occur to ensure your blender doesn't break 🤗


Maddie - Sept. 7, 2021, 5:27 a.m.

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.

PUL Team - Sept. 8, 2021, 4:50 p.m.

Oh Maddie, this means so much more than words can express. Thank you for being here and connecting with Afghanistan with us 💚


Luisa - Sept. 6, 2021, 7:38 p.m.

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.

PUL Team - Sept. 8, 2021, 4:47 p.m.

Mmm sounds so lovely, Luisa, thanks for sharing your experience with the chutney!


Emy - Sept. 5, 2021, 11:48 p.m.

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?

PUL Team - Sept. 8, 2021, 3:41 p.m.

Awe you're too kind, Emy! Just in case you didn't see, we would normally enjoy the chutney alongside rice and curries growing up, although you're welcome to get creative and serve it with sandwiches, or snacks such as samosas, potato patties, or savoury chips 😊

A few PUL recipes that may pair well include our Afghan shola recipe (pickuplimes.com/recipe/shola-…), potato crisps (pickuplimes.com/recipe/potato…), lentil and potato wraps (pickuplimes.com/recipe/baked-…), or green spinach coconut curry (pickuplimes.com/recipe/green-…)

Emy - Sept. 8, 2021, 6:40 p.m.

Thank you!


Melquea - Sept. 5, 2021, 4:38 p.m.

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!

Emy - Sept. 5, 2021, 11:44 p.m.

Same here! I will also have it for breakfast with a leftover bolani :)
Sadia, would you have any recommendations for other things this would go well with?

PUL Team - Sept. 6, 2021, 1 a.m.

Hey there, Melquea and Emy! We're so glad you enjoyed the chutney. Growing up we would normally enjoy it alongside rice and curries, but you're welcome to get even more creative and serve it with sandwiches, or snacks such as samosas, potato patties, or savoury chips.

Some PUL recipes may go well include our Afghan shola recipe (https://www.pickuplimes.com/r…), but I imagine it'd also be delicious with some potato crisps (pickuplimes.com/recipe/potato…), lentil and potato wraps (pickuplimes.com/recipe/baked-…), or green spinach coconut curry (pickuplimes.com/recipe/green-…). Do let us know if you find any good pairings 😃


Kavena - Sept. 4, 2021, 6:39 p.m.

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? :)

PUL Team - Sept. 5, 2021, 2:59 a.m.

We're so thrilled the chutney was enjoyed, Kavena, thank you for sharing!


Alica - Sept. 1, 2021, 6:02 p.m.

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?

PUL Team - Sept. 2, 2021, 4:18 a.m.

Hi Alica, awe this means so much! Thanks a bunch for the question too. I'm not too sure either of those would work, I'm afraid, as the taste imparted by both vinegars would be quite different. If you are inclined to try it anyhow, I'd suggest cutting the recipe down in half or more (that way if you don't love it, you aren't wasting too many ingredients), and I'd use the white wine vinegar over the rice vinegar. I think the taste of that would be more subtle. I hope this helps for now 😊


Suzy - Sept. 1, 2021, 4:25 p.m.

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.

PUL Team - Sept. 3, 2021, 3:35 a.m.

So glad you enjoyed it, Suzy, it means so much!


Sara - Aug. 31, 2021, 8:12 p.m.

Hi, is white vinegar the distilled vinegar och the white wine vinegar? :)

PUL Team - Aug. 31, 2021, 10:32 p.m.

Hey Sara, great question - it's distilled vinegar 😊 enjoy!

Stephany j. Cecil - Sept. 6, 2021, 5:59 p.m.

Hi! If one did not want to use white vinegar, do you have a suggestion on a substitute vinegar? Thanks!

PUL Team - Sept. 14, 2021, 5:18 a.m.

Hello dearest Stephany, thanks so much for the patience in us getting back to you! It looks like the question got burried on our end. So sorry for any inconvenience this caused. If you haven't had a chance to experiment yet, a mellower vinegar such as malt or apple cider may be good alternatives. The taste will be a bit different depending on the vinegar used so we'd recommend doing a half batch first just in case 🙂 Do let us know how it goes if you give the chutney a try!