This Afghani relish can be serve with kababs, patties and other finger foods. I’ve also used it as a marinade for seafood with great success.
1 cup roughly chopped fresh cilantro stems & leaves
3 garlic cloves
2 tsp. sugar
2 green chilis
1/4 c coarsely chopped walnuts
4 tbsp. lemon juice
salt
- Pack chopped coriander (leaves) firmly into cup to measure.
- Peel garlic and chop roughly; slit chili, remove seeds and chop roughly
- Place ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice gradually while processing
- Place in a bowl and chill until ready to serve