Afghan green chutney

Afghan green chutney

acidic and hot green chutney pairing with bolani

prep: 10'
1 bowl

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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