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Chatni Gashneez (Coriander Chutney) - Afghan - 2c

a2, mideast, spread

1 cup coriander; rouhgly chopped
2 cloves garlic
1 medium green chili
1/2 cup walnuts; coarsely chopped
1/4 cup lemon juice OR; vinegar
  salt; to taste

Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly..

Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing.

Add salt to taste, place in a bowl and chill until required. Serve with kabaubs.

Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar. Gradually stir in lemon juice or vinegar and add salt to taste.

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Yield: 1 serving

Preparation Time: 0:00