AFGHANI CILANTRO CHUTNEY

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Afghani Cilantro Chutney image

A multi-purpose condiment for using on boulanee, rice, pasta, etc. Very spicy and acidic! For best results use the freshest cilantro leaves you can find. An Afghani-American gave me this recipe sans measurements. Determination in recipe interpretation is a good trait. This isn't your run-of-the-mill condiment-very unusual indeed.

Provided by COOKGIRl

Categories     < 15 Mins

Time 10m

Yield 1 cup

Number Of Ingredients 7

4 ounces fresh cilantro leaves, unpacked (NOT dried cilantro)
1 green chili pepper, coarsely chopped (jalapeno is preferred but for less fire use a milder chili)
3/4 tablespoon sugar
2 garlic cloves, chopped
1 tablespoon walnuts (*optional, read NOTE) or 1 tablespoon almonds, coarsely chopped (*optional, read NOTE)
1/2 teaspoon salt
1/2 cup white wine vinegar or 1/2 cup distilled white vinegar

Steps:

  • Combine all ingredients in blender or food processor and mix well.
  • Allow to marinate for at least 2 hours. The chutney will be somewhat watery.
  • NOTE: *when I did "research" for this recipe all the variations had nuts included. I never use them and prefer the chutney without.

Nutrition Facts : Calories 136.9, Fat 5.4, SaturatedFat 0.5, Sodium 1219.6, Carbohydrate 20.9, Fiber 4.5, Sugar 13, Protein 4.8

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