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afghan recipes

Afghan Green Sauce – Chatney – Cilantro Chutney

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5 from 3 reviews

  • Author: Mirriam Seddiq


  • 4 bunches cilantro roughly chopped (use the whole thing – stems and leaves)
  • 8 cloves garlic peeled
  • 1 jalapeno (optional. You can add more or less. 1 just gives you the hint of heat.)
  • 2 tsp salt
  • 2 cups vinegar (I use a blend of apple cider and white vinegar – 1 cup of each. You can also use red wine vinegar. I would not recommend balsamic.)
  • A few grinds of black pepper


Put the cilantro into a food processor or blender and pulse until it becomes very finely chopped. You may have to do this in batches. Once the cilantro is very finely chopped add the garlic and jalapeno and blend or process again. Slowly add the vinegar until it becomes a fairly think sauce. Put it in a tightly covered jar. It will be vibrant green when you first make it and will darken over time. 

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