Recipes Uncategorized

Gashneetch – Afghan Coriander Chutney

December 28, 2012


I found this relish in an awesome cookbook I was recently given called The New Middle Eastern Vegetarian by Sally Butcher. I’ve always been fascinated by condiments and relishes, and the middle eastern cuisine has many assortments. They are a wonderful addition for vegetarians as they add instant spice and flavour to meals. The great thing is this chutney can be made beforehand and kept in the fridge for use when needed.


This Afghan relish  is very easy to make and has a lovely fresh flavour. I’m addicted to it, actually. I put it on toast with avocado and feta, cheese toasties (yum) and on fish when baking. It’s a great way to spice up your summer bbq food and can also be added as a final garnish to soups and stews in winter. Its flavours are versatile. 

The following is based on the recipe from Butcher’s book with some small changes by me. Remember, I always use organic produce when possible.

Ingredients: Makes 2,  300g jars

2 bunches of coriander (parsley would work too if you find coriander too strong)

4 hot green chilli

4 large garlic cloves

1 cup walnuts

1/2 cup natural sultanas

1 cup apple cider vinegar

2 teaspoon sea salt



Remove the hard woody bits of the coriander stems and wash the 2 bunches well. Using a pair of herb scissors or a good knife, chop herb finely. Cut chilli in half long ways and remove seeds, then also chop finely. Put both coriander and chilli in a bowl. In a blender add roughly chopped garlic, walnuts and salt. Blend until the mixture is well blended but not too fine. Add half the coriander mix to blender with cup of apple cider vinegar and blend for a few seconds. You don’t wont it to be too pasty but to be mixing well none the less. Add sultanas and give another quick blend. When finished, add the contents of blender to the coriander/chilli in bowl and mix together. Fill your 2 clean glass jars by spooning in the chutney and sealing with a lid. (plastic lids and jars are not the best in this situation as the vinegar can react to plastic). Place in fridge.  It can keep for a few weeks, but if you’re anything like me, you’ll be putting it on everything!


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