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Welcome Cooking - Afghanistan

Home >> CHUTNEY Recipes



1 large bunch of coriander
1 chili pepper with the seeds removed
2 tsp. salt
1 tsp. granulated sugar
1 cup of white vinegar or lemon juice
4 walnuts


Wash the chili and remove the seeds or the chutney will be too spicy. Wash and roughly chop all but the very end of the stems from the coriander. Keeping the part of the stems that are not brown gives this chutney a great taste. Add both of the above ingredients to a blender or food processor. Then add the rest of the remaining ingredients and blend until the walnuts are well chopped and it has the consistency of a slightly chunky soup. If it is too chunky, blend until it is smoother or add 3 tbsp of water and blend again. if preserved in an airtight container, it will keep for at least 3 weeks.