Chatni Gashneez (coriander Chutney)

Recipe by Laura Rymel
READY IN: 10mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pack chopped coriander (leaves) firmly into cup to measure.
  • Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.
  • Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing.
  • Add salt to taste, place ina bowl and chill until required.
  • Serve with kababs.
  • Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar.
  • Gradually stir in lemon juice or vinegar and add salt to taste.
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