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  • Australian Country

    The spice is right

    Jan 02, 2019 4 minutes
    Photography by Alan Benson.

    Chatni Gashneez (Coriander Chutney)

    Quickly plunging the coriander in boiling water, then straight into iced water, helps keep this chutney vividly green. Serve it with kebabs.

    Region: Afghanistan | Makes 1 x 250ml jar

    Preparation: 15 minutes

    Cooking: 5 minutes | Diffi culty: Easy

    30g (1 cup) coriander stems and leaves
    2 garlic cloves, roughly chopped
    1 Indian green chilli, seeded and roughly chopped
    60g (½ cup) roughly chopped walnuts
    60ml (¼ cup) lemon juice or vinegar
    a pinch of salt, or to taste

    Bring a small saucepan of water to the boil and have a bowl of iced water on standby. Plunge the coriander leaves and stems into

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