Very similar to the Argentinian chimichurri, this deliciously hot sauce, made with green chillies and fresh herbs, is served in Afghanistan with just about every meal, four seasons of the year.
If there is no chatni or ‘chatney’ in the house, people
will use fresh or dry pepper with their meal, to fire their tastebuds.
You’ll also find a very similar version of this hot green sauce enjoyed in India, Pakistan and some other countries — so do as all the locals do and serve it with everything!
MAKES 1 x 250 ml (9 fl oz/1 cup) jar
PREPARATION 20 minutes
- ½ bunch flat-leaf (Italian) parsley
- ¼ bunch coriander (cilantro)
- ¼ bunch mint
- 4 garlic cloves, crushed
- 2 Indian green chillies, chopped finely with the seeds
- 3 teaspoons lemon or lime juice
- 30 ml (1 fl oz) white vinegar
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
Very finely chop the parsley, coriander and mint, then place in a bowl.
Add the garlic, chilli, lemon or lime juice, vinegar, cumin, salt and pepper and mix together using a whisk.
Add the oil and continue to whisk until the mixture has emulsified.
Spoon into a sterilised jar, seal and refrigerate. The sauce will keep in the fridge for several days — but you’ll be lucky if there is any left by then!
Bring to room temperature for serving.
Recipe from Peter Kuruvita’s Lands of the Curry Leaf, published by Murdoch Books, RRP $49.99