Chutney Sabz (Afghan Cilantro and Walnut Green Sauce)

Then prep

• Get out the 1 large bunch cilantro. Keep the stems on.
• Pick 1/2 cup mint leaves.
• Stem 2 serrano chilies. Set a third aside in case you want more heat later.
• Peel the 3 cloves garlic.
• Measure the 1/4 cup walnuts, 1/4 cup lemon juice, 2 tbsp white vinegar and 1/2 tsp salt.
• Set out a blender, a jar with a lid, and a cup of water with a tablespoon in it.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 1 large bunchfresh cilantro, stems included (about 2 packed cups)
• 1/2 cupfresh mint leaves
• 2 to 3serrano chilies, stemmed
• 3 clovesgarlic
• 1/4 cupwalnuts
• 1/4 cuplemon juice
• 2 tbspwhite vinegar
• 1/2 tspsalt
• 2 to 4 tbspwater

Steps

1. Put the cilantro, mint, 2 chilies, 3 cloves garlic, 1/4 cup walnuts, 1/4 cup lemon juice, 2 tbsp vinegar and 1/2 tsp salt in the blender.
2. Blend until smooth.
3. If it won't move, add water 1 tablespoon at a time and blend again. Stop when it moves. Use 2 to 4 tbsp water in all.
4. Taste. It should be very sharp and hot.
5. If it needs more heat, add the third chili and blend again.
6. Add salt or lemon if it needs it.
7. Pour it into the jar and refrigerate. It keeps about a week.

Notes

Start with 2 chilies and add the third after tasting. Spoon it on kebabs, rice, bolani or shorwa. These are our own versions in the Milk Street style, not recipes from the book. Written from the standard method, not yet cooked.