Afghani Green Chutney
Perfect with meats and all savory snacks. Easy to make and packed with flavor. This green chutney is ready in under 5 minutes and is tangy and bursting with freshness.
Equipment
- Food Processor
- Mason Jar
- Knife
- Rubber Spatula
Ingredients
- 2 bunch Fresh Cilantro
- 1 bunch Fresh Parsley
- 2-3 cloves garlic
- 1/2 cup White Vinegar
- 1-2 Serrano Chilli Peppers (De-Seeded)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- In a food processor add all the ingredients except the vinegar and pulse till everything is finely minced. Scrape the sides with a spatula after every few pulses.
- Add the vinegar and pulse a few more times till everything is combined. Do not make a puree.
- Transfer to a mason jar and let it rest uncovered overnight in the fridge.
- Cover with the lid and enjoy.
Notes
-This chutney/sauce can be stored in the refrigerator for almost 3 months but trust me it won’t last that long.
-The chutney/sauce will be on the watery side and that is how it is supposed to be.
