Fabulous on baked potatoes.
* Exported from MasterCook *
Afghan Cilantro Chutney - Gashneetch
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bunches cilantro
4 hot green chile peppers -- to 6 peppers
6 garlic cloves -- peeled
1/2 cup shelled walnuts -- or hazelnuts
1 pinch sugar
3 teaspoons salt
1/3 cup raisins, seedless -- or chopped prunes (1 3/4 oz/50g)
1 cup white wine vinegar
Simple really. Remove the woodier bits of the cilantro stalks, wash the
herbs thoroughly, and then chop them finely. Wash the chilies, and remove
the stalk and most of the seeds, then dice them and add them to the
cilantro. Grind the garlic together with the walnuts, sugar, and salt, and
then add it to the herb mix together wit the raisins and vinegar. Check
the seasoning, and then spoon into clean jars, seal, and store in the
fridge. This keeps about 2 weeks.
Makes 2 pints (4 cups, 16 one-quarter cup servings)
AuthorNote: I sampled this for the first time without realizing what it
was (and for the record, it is not nice with coffee): one of my favorite
Afghan customer ladies brought it in for me to try as a gift for filling
out a form for her or some such. Ah, the joys of being a storekeeper.
Gashneetch is super, somewhere between a pickle and pesto - the sort of
thing that is really handy to have skulking in your fridge. Afghans enjoy
it with kebabs and bread, but it is versatile enough to tart up your
sandwiches, toss into salad dressings, or use as a funky dip. It is one of
those recipes that isn't too fussy about ingredients and weathers the
worst storms of amateur improvisation.
I have to confess I have "toned down" this recipe, in its original Afghan
glory it was, frankly, strong enough to even make my eyes water. If you
want to be authentic and have a strong constitution, you should double the
garlic, and salt and use apple cider vinegar in place of the wine vinegar.
Cuisine:
"Central Asian"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"2 pints"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 42 Calories; 2g Fat (43.1% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
402mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 905471 0 0 0 0
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