Afghan Cilantro Chutney
At a Glance
- Prep
- 5 minutes
- Total
- 5 minutes
- Servings
- 6 serving(s)
Categories
- Condiment
- Dip
- Afghan
- Food processor
- Easy
- Southwest Asia (middle East)
- Food Processor
Dietary
- Low Cholesterol
- Low Protein
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Usually cilantro chutney in Afghanistan restaurants in the US do not contain mint, and have a stronger vinegar flavor. If that is what you are looking for, adjust the recipe accordingly. This is a slightly different version that I came up with.
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Equipment
Food processor
Ingredients
- 2 bunches cilantro
- 4 -8 tablespoons of fresh mint
- 2 jalapeno peppers
- 2 tablespoons vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon garlic paste
Instructions
Roughly chop the cilantro and mint leaves.
Deseed the Jalapeno peppers and roughly chop.
Put the cilantro, mint and jalapeno peppers into a food processor. Add the vinegar, salt, and garlic. Puree.
Serve as a dip for Afghan bread or use as a garnish for meat, poultry or fish.
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