Chatni Gashneez (Coriander Chutney)

⏱ 10 mins 🍽 1 cup 🏷 Southwest Asia (middle East)

This vibrant Chatni Gashneez is a classic Southwest Asian condiment, blending fresh coriander with walnuts, garlic, and green chilli. The zesty addition of lemon juice or vinegar creates a textured, flavourful paste. It is quick to prepare, taking just 10 minutes, and is traditionally served chilled alongside kababs. The recipe yields approximately 1 cup of this aromatic and versatile chutney.

Chatni Gashneez (Coriander Chutney)

Ingredients

  • 1 cup of roughly chopped coriander
  • 2 cloves garlic
  • 1 green chili pepper
  • 1/2 cup of coarsely chopped walnuts
  • 1/4 cup lemon juice or 1/4 cup vinegar
  • salt

Method

  1. Firmly pack the roughly chopped coriander leaves into a 1 cup measure.
  2. Peel the 2 cloves of garlic and chop them roughly. slit the 1 green chili pepper, remove the seeds and chop it roughly.
  3. Put the prepared ingredients and the 1/2 cup of walnuts into a blender or food processor and blend to a textured paste, slowly pouring in the 1/4 cup of lemon juice or vinegar while it runs.
  4. Mix in salt according to your preference, transfer to a bowl and refrigerate until needed.
  5. This chutney is excellent served with kababs.
  6. If a blender or processor is unavailable, push the ingredients through a food grinder with a fine screen, or chop everything finely and use a pestle and mortar to pound them.
  7. Slowly mix in the lemon juice or vinegar by hand and season with salt to taste.

Nutrition (per serving)

Sodium13300 mg

Recipe details

CategorySouthwest Asia (middle East)
AuthorLaura Rymel