The spice is right
Chatni Gashneez (Coriander Chutney)
Quickly plunging the coriander in boiling water, then straight into iced water, helps keep this chutney vividly green. Serve it with kebabs.
Region: Afghanistan | Makes 1 x 250ml jar
Preparation: 15 minutes
Cooking: 5 minutes | Diffi culty: Easy
30g (1 cup) coriander stems and leaves
2 garlic cloves, roughly chopped
1 Indian green chilli, seeded and roughly chopped
60g (½ cup) roughly chopped walnuts
60ml (¼ cup) lemon juice or vinegar
a pinch of salt, or to taste
Bring a small saucepan of water to the boil and have a bowl of iced water on standby. Plunge the coriander leaves and stems into
