Australian Country

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

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