This delicious multi-purpose condiment is a great combination with bolani or even on pasta or rice dishes.
- 3 cups (45 g) fresh parsley
- 3 cups (45 g) fresh coriander
- 4 cloves of garlic
- ½ cup (60 g) walnuts
- 1 green paprika
- 1 green chilli
- 1 tsp (5 g) salt
- ¼ tsp ground black pepper
- 1 cup (250 mL) white vinegar
- place all the ingredients in a food processor and blend through until a runny paste is formed
- dip your bolani in this hot and acidic chutney and enjoy every bite
- you can store in a jar for up to 4 months
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