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 (58 g)
    raw walnuts
  • 3
    green chili peppers, seeds removed (fewer if you prefer less spice)
  • 1 tsp (6 g)
    salt
  • ¼ tsp (1 g)
    ground black pepper
  • 1 cup (240 mL)
    white vinegar

Serves well with

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Directions

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  1. 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.
  2. Finally, add the vinegar and pulse 2 - 3 times, or simply stir the vinegar in with a spoon.
  3. 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.
  4. 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.

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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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!