Afghan Chutney
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 bunch coriander
- 1 bunch parsley
- 2 cloves garlic)
- 2 hot peppers
- 0.5 teaspoon ½ salt
- 250 ml white wine vinegar
Print Recipe
Pin Recipe Instructions
- Wash the herbs and remove the stems, peel and roughly chop the garlic. Chop all ingredients together in the blender until you can no longer see any pieces. If it is too thick, add a little vinegar and salt, but you should be sparing with the salt.
- In a jar with a screw cap, e.g. a jam jar, this rather thin and flaky chutney can be kept almost forever in the refrigerator. It changes the color a little, but the taste is even better than freshly made.
- This chutney is served with almost all Afghan meals; it is simply drizzled over rice or other dishes with a teaspoon.
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