Chatni gashneez

Chatni gashneez

Coriander chutney

By
From
The Complete Middle Eastern Cookbook
Makes
350 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
50g coriander leaves, roughly chopped
2 garlic cloves
1 green chilli
60g walnuts, coarsely chopped
60ml lemon juice or vinegar
salt, to taste

Method

  1. Pack the chopped coriander firmly into a cup to measure. Peel the garlic and chop roughly; slit the chilli, remove the seeds and chop roughly.
  2. Place the prepared ingredients and walnuts in a blender or food processor and process to a textured paste, adding the lemon juice or vinegar gradually while processing.
  3. Add salt to taste, place in a bowl and chill until required. Serve with kabaubs.

Note

  • If you have no processor or blender, pass the ingredients through a food grinder using a fine screen, or chop the ingredients finely, then pound using a mortar and pestle. Gradually stir in the lemon juice or vinegar and add salt to taste.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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