more recipes..these are really good with the sambosas

[Guest guest]

Chatni Gashneez (Coriander Chutney) Afghanistan

 

1 cup of Roughly chopped coriander

2 Garlic cloves

1 Green chili

1/2 cup of Coarsely chopped walnuts

1/4 cup Lemon juice or vinegar

Salt

 

 

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 ina 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.

 

 

http://www.afghan-network.net/Cooking/recipe12.html

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Here is a coconut-based version.

 

Fresh Coriander Chutney

 

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makes 1 cup, will keep refrigerated for 2-3 days.

 

1 tsp cumin seeds

3 tablespoons sesame seeds

1/4 cup FRESHLY grated coconut or 1/4 cup chopped almonds

1 cup trimmed fresh coriander, slightly packed

1-2 hot jalapenos seeded and chopped

1.2 inch scapped fresh ginger root, chopped

2 tablespoons water

1/4 cup refrigerated coconut milk (optional)

1 tablespoon chopped dates or rehydrated raisins

 

Combine the cumin seeds, sesame seeds and coconuts or nuts in a heavy

frying pan and place over low heat. Dry-roasting, stirring frequently,

until the coconut or nuts darken a few shades.

Combine the coconut mixture and the remaining ingredients in a food

processor fitted with the metal blde, or a blender, and process until

smooth. The texture should resemble runny apple-sauce. Transfer to a

bowl and serve or cover and refrigerate.

 

http://www.panix.com/~paleodiet/list/chutneys.htm