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Afghani Cilantro Chutney

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“A multi-purpose condiment for using on boulanee, rice, pasta, etc. Very spicy and acidic! For best results use the freshest cilantro leaves you can find. An Afghani-American gave me this recipe sans measurements. Determination in recipe interpretation is a good trait. This isn't your run-of-the-mill condiment-very unusual indeed.”
READY IN:
10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in blender or food processor and mix well.
  2. Allow to marinate for at least 2 hours. The chutney will be somewhat watery.
  3. NOTE: *when I did "research" for this recipe all the variations had nuts included. I never use them and prefer the chutney without.

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