Green Chutney (Afghani Green Sauce)
Afghani Green Chutney is commonly referred to as Green Sauce. It is made from a variety of spices, primarily used as a dip for enhancing the taste of the other main courses. The strong aroma of raw garlic, lime juice, chilies and other ingredients give it a typical Afghani taste that perfectly matches with all kebabs, fries and Bolani, am Aghan stuffed flatbread. I try to make this the day before it is needed because the flavours meld as it sits in the fridge.
3 cups fresh parsley, packed, washed (48 g)
3 cups fresh cilantro, packed, washed (48 g)
5 cloves garlic
½ cup raw walnuts (58 g)
3 green chili peppers, seeds removed (fewer if you prefer less spice)
1 tsp. kosher or sea salt (6 g)
¼ tsp. black pepper, freshly ground
1 cup white vinegar (240 mL)
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 purée. Stop and scrape down the sides of the processor if needed.
Finally, add the vinegar and pulse 2-3 times, or simply stir the vinegar in with a spoon.
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.
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.
Store in a glass jar in the fridge for up to 4 months.
Makes 16 servings.
Cook's 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 flavours.