Afghani Cilantro Chutney Recipes

CILANTRO CHUTNEY

Steps:

• Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.
• To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar.Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt). You can also use plain milk yogurt.
• Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker. Add 1 teaspoon at a time and then go from there.
• Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.

AFGHANI CILANTRO CHUTNEY

Steps:

• Combine all ingredients in blender or food processor and mix well.
• Allow to marinate for at least 2 hours. The chutney will be somewhat watery.
• NOTE: *when I did "research" for this recipe all the variations had nuts included. I never use them and prefer the chutney without.

VEGETARIAN AFGHANI BOULANEE (TURNOVERS)

Steps:

• Boil potatoes, or if using mashed potatoes proceed with recipe as follows:.
• In large bowl combine the cooked potatoes, scallions, leek, cilantro and spices. Season with salt and pepper. Mix well but do not overmix.
• Divide the mixture evenly into the tortillas. Fold tortillas in half. Flatten with a spatula or your hand.
• *In large frying pan heat oil on medium and fry the turnovers until golden, flattening turnovers slightly with spatula. Flip over and cook turnovers on other side until golden.
• Drain on paper towel. Transfer turnovers to serving platter. Serve hot. Boulanee make great picnic food as they travel well and don't require refrigeration.
• *NOTE: Boulanee can also be baked by lightly brushing the turnovers on both sides with oil and baking for about 15-20 at 350 degrees.