Afghan chutney
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4 as a dip
Ingredients
- 2 green chillies, sliced
- 25g bunch of coriander, chopped
- 3 garlic cloves, finely grated
- 2 lemons or limes, juiced
- ½ tbsp caster sugar
- 110ml distilled white vinegar
Method
- STEP 1
Combine the chillies, coriander, garlic and lemon juice in a bowl. Tip into a food processor along with the sugar, vinegar and ¾ tsp salt. Blitz to a thin paste (like mint sauce). Tip into a bowl. Cover and chill until needed. Will keep chilled for up to three days.
