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Afghan Green Chutney
8 hr + 10 min
Side
10 ingredients or less
No cook
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 (45 g)fresh parsley, packed, washed
-
3 cups (48 g)fresh cilantro, packed, washed
-
5garlic cloves
-
½ cup (44 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, chili peppers, salt, and pepper. Blend until minced, but be careful not to purée.
- Finally, add the vinegar and pulse 2 - 3 times, or simply stir the vinegar in with a spoon.
- 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.
- 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.
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Watch it step-by-step!
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Thank you for sharing the recipe! I tried it, but we all found it far too vinegary, and the coriander flavor was barely noticeable. Unfortunately, it wasn’t quite to our taste. Do you have any good ideas for balancing the acidity?
This is my absolute go-to for anything and everything!
It is unique and guilt free.
I used it initially on the bolani and still do for parties.
Also on my grilled tri-tip and even as a dip.
People rave about it and it seems to last forever in the fridge.
One of best recipes I have ever found!
So much better than the restaurant. They add sugar to theirs and I really prefer it without. I also appreciate the extra vinegar… amazing how balanced it is with a whole cup. I use 3 seranos and seed 2 of them since I have a high tolerance for heat. So good with kebabs.
This chutney recipe looks so good and I can't wait to try it with the bolani. :) I just have a question for you: since I am not a big fan of vinegar, would lemon juice also work in this recipe? Thank you so much for the amazing recipes!
I've made similar using mint instead of parsley, but everything else pretty much the same. Yumm
SO good and SO easy!! My first time delving into chutney and I adored it!! 💕❤️
I accidentally bought white wine vinegar instead of white vinegar. Do you think this would make a big difference to the chutney?
Absolutely delicious!!
This is DELICIOUS!
I didn’t have enough parsley so I actually added some spinach as well and that turned out lovely, if obviously less herby. I also used frozen chili and there might have been too little because I would have liked it spicier - but that’s easy to fix next time. And there WILL be a next time because I made double the recipe a few days ago, and it’s almost all gone already… can happily say it goes super with both tofu tikka masala, pizza and pasta… as well as on sandwiches with tofu and veggies.
The best part about chutneys is their versatility, and I can totally see myself experimenting with different ingredients to make it my own. Maybe adding a hint of tanginess with some lime juice or a touch of sweetness with a bit of honey – the possibilities are endless!
new favorite site! I loved eating afghani food growing up and this chutney was the biggest reason why - i can't wait to put it on literally everything. (Also, this is the smallest thing but the video is linking to 15:26 for me instead of the chutney part at 10:40)
Thank you so much for the great recipe <3
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!
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!!!!
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!
Super delicious and useful to have in the fridge to pimp different meals!
This was delicious and healthy! Love it.
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? :)