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 serv.

fresh cilantro leaves, unpacked (NOT dried cilantro)↗4 ounces
green chili pepper, coarsely chopped (jalapeno is preferred but for less fire use a milder chili)↗1
sugar↗3⁄4 tablespoon
garlic cloves, chopped↗2
walnuts (*optional, read NOTE) or almonds, coarsely chopped (*optional, read NOTE)1 tablespoon
salt↗1⁄2 teaspoon
white wine vinegar or distilled white vinegar↗1⁄2 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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