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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Combine all ingredients in blender or food processor and mix well.
2. Allow to marinate for at least 2 hours. The chutney will be somewhat watery.
3. NOTE: *when I did research for this recipe all the variations had nuts included. I never use them and prefer the chutney without.
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