Chatni Gashneez ( Coriander Chutney )
Submitted by Geminix
Fresh Afghan coriander chutney with garlic, green chilies, walnuts, and lemon. This vibrant 15-minute condiment is the perfect accompaniment to grilled kebabs and roasted meats.
YIELD
1 servingPREP
15 minCOOK
0 minREADY
15 minChatni Gashneez is that bright green sauce you see at Afghan restaurants, the one that makes everything taste better.
Fresh coriander (cilantro) gets blitzed in a blender with garlic, green chilies, and walnuts, then brought together with lemon juice until you have a textured, vibrant paste. The walnuts add body and a subtle richness that balances the sharp herbs and citrus.
This isn’t a smooth sauce. It should have some texture, with little bits of walnut and herb throughout.
Spoon it over grilled kebabs, roasted lamb, or even simple rice. That hit of fresh herb, garlic punch, and chili heat transforms everything it touches.
Pro Tips
- Pack cilantro firmly when measuring for maximum flavor
- Pulse to a textured paste, not a smooth purée
- Remove chili seeds for milder heat (or leave them in if you’re brave)
- If you don’t have a blender, use a mortar and pestle for traditional texture
- Make it a day ahead; flavors meld and improve overnight
Ingredients
Directions
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.
Comments
