Guest guest Posted April 27, 2008 Report Share Posted April 27, 2008 Afghan Cilantro Chutney- Chutni Gashneez 8 ounces fresh cilantro leaves 1/2 ounce hot green chilies, (to 1 oz, to taste) seeds removed, chopped 3 - 4 cloves garlic, peeled and chopped 1 tablespoon walnuts 1 tablespoon sugar 1 cup white wine vinegar, or lemon juice 2 teaspoons salt 1 tablespoon raisins, (optional) Grind the cilantro, green chilies, garlic and walnuts, making sure that they are mixed thoroughly. Add the sugar to the vinegar and again mix well. Add this to the cilantro mixture, with the salt and raisins if using. Mix again and put into a clean jar, screw on the lid and store in the refrigerator. Yield: 1 - 2 one-pound jars Author: Helen Saberi - The Afghan Food & Cookery, Hippocrene Books, 2000. Source: inmammaskitchen.com Formatted by Chupa Babi: 04.24.08 " This has proved very popular with all my friends. It has a sharp taste and is rich in vitamins A and C. Small amounts are served with pakaura, kebabs and with rice dishes. It keep fairly well in a refrigerator, although it loses some of its green color. " Helen Saberi ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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