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About Afghan cuisine
Afghan cuisine utilizes fresh, organic and unique ingredients and cooking methods, originating in Afghanistan, a country that was also uniquely positioned to carry the traits of its visiting cultures.
About the book
Located in the heart of central Asia, Afghanistan once served as the crossroad for many diverse cultures. Its multifaceted culinary identity evolved accordingly, fusing various blends of recipes.
The Best of Afghan Cooking is pictorial chapter book comprising approximately 225 selective recipes, about 342 pages, and 15 chapters in the English language.
Please visit us again soon as we change our featured recipes periodically
Chutney Recipe
Chutney Gashniz Ground cilantro, gashniz, is mixed with ground walnuts and spices, soaked in vinegar, and served with fried dishes on the side. Chutney gashniz makes a good dip for bolani and pakowra snacks as well as French fries and potato chips. A tablespoon of this chutney serves as a dressing for any salad.
6 servings
- 3 bunches cilantro (4 cups chopped cilantro)
- 1 large red chili pepper
- ½ cup walnuts
- 1 ½ cups vinegar
- 1 tsp salt
- 1 ½ tbsp sugar
- 1 tsp garlic puree
Chop the cilantro into large pieces and place it in a food processor. Cut the stem of the chili and then cut it in half. Remove the seeds and chop roughly. Add to the cilantro. Add the walnuts. Pulse into a coarse puree. Transfer the puree into a mixing bowl. Add in the remaining ingredients. Stir well with the help of a spoon.
Serve as a dip for kabobs, vegetables, and chips. This chutney tastes great with fried food such as pakowra.