Afghan Cilantro Chutney (Chutni Gashneez)

"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

• 8 ounces fresh cilantro leaves
• 1/2 - 1 ounce hot green chilies, 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

METHOD

Grind the cilantro, green chilies, garlic and walnuts, making sure that they are mixed thoroughly. Add the sugar tot he 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

Contributor: Helen Saberi

Reprinted with permission from ©2000 Helen Saberi The Afghan Food & Cookery, published by Hippocrene Books, Inc. click for book review

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