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Afghan Green Chutney

November 9, 2017

You may have heard of "chutney" from Indian cuisine. It's difficult to define the term since its use is so versatile. Chutneys can be sweet, spicy, tart or all of the above. Some are fresh, while others are pickled. They're usually served alongside savoury dishes. This recipe is a special one that I ate on a regular basis. 

 

Growing up, I remember my mom making several jars of chutney at once and the kitchen being incredibly aromatic with all these amazing ingredients. This chutney was a core condiment for a range of dishes - it truly seemed to go with anything. We'd always have a jar of it at our disposal in the fridge to top practically any Afghan dish.

By the way, look out for some Afghan recipes on PUL in the near future that you can try this chutney with! 

You may notice that the colour is extremely deep and vibrant when it's first made and eventually fades into an olive green. This is perfectly normal and happens with time. This chutney surprisingly lasts quite a while in the fridge, too - up to about 4 months. This is because it's essentially pickled due to the preserving effects of vinegar. This is also a key distinction with Indian curries, which do not typically contain vinegar (and thus do not last as long).
 

Spiciness: You'll notice there are 5 jalapeno peppers in the recipe which may seem like much, however, I find the vinegar slightly offsets the heat. If you prefer a less spicy chutney, feel free to add fewer peppers! 

 

Enjoy!

Afghan Green Chutney

Recipe PDF

▸ ▹ Vegan, raw, gluten-free, oil-free, refined sugar-free 

Yield: 4 cups (1 litre)
Prep Time: 10 min
Total Time: 10 min

 

INGREDIENTS

1 bunch parsley with stems, coarsely chopped

1 bunch coriander with stems, coarsely chopped

8 cloves garlic

1/2 cup (60 g) raw walnuts

5 jalapeno peppers, seeded (fewer if you prefer less spice)

3/4 tsp salt

1/4 tsp ground black pepper

1/2 tsp turmeric powder

2 cups (500 mL) white vinegar 

 

Directions

  1. Add the parsley and coriander to a large food processor and blend on high until very finely minced. Add the garlic, walnuts, peppers and spices and blend again. Finally, add the vinegar and blend one final time on high until well combined; some small chunks can remain if desired. 

  2. Add to jars and let ‘breathe’ over night in the fridge (do not cover with a lid)*. The next day, seal the jars with a plastic lid. If using a metal lid, wrap the lid with plastic wrap first so the lid does not rust and leach into the jar. Enjoy!

Notes

  1. *The chutney tends to release trapped air via little bubble after it’s been blended; covering with a lid too soon doesn’t allow this air to escape and can cause the chutney to sometimes bubble out of the jar, making a mess. 

  2. Variations: you can add fresh mint leaves, fresh ginger, or cumin seeds if desired to vary the flavours. 

  3. Storage: store in an air-tight container in the fridge for up to four months. 

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes 

 

❤ Sadia 

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