Coriander chutney

This Afghan coriander chutney is a great condiment to serve with the popular Afghan eggplant dish, borani banjan. It is traditionally made with apple cider vinegar, but you can also substitute white vinegar if needed. This recipe comes from Anjilla Seddeqi.

• makes

  2 cups

• prep

  5 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 1 large bunch coriander
• 2 garlic cloves
• 3 green or red chillies
• A pinch of salt
• 1-1½ cups white vinegar or apple cider vinegar

Instructions

1. Place the coriander into a food processor or blender and pulse until very finely chopped. You may have to do this in batches. Next add the garlic and chillies and blend again. Slowly add enough vinegar until it becomes a fairly thick sauce.
2. Transfer the coriander chutney to a tightly covered jar. It will be vibrant green when you first make it, but the colour and flavour will deepen with time.

Serve with Anjilla Seddei's recipe for borani banjaan.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.