CHATNI
4
20 min
| Ingredients | Number |
|---|---|
| green chilies | 300 g |
| tomatoes | 2 |
| garlic | 5 cloves |
| limes | 3 |
| fresh coriander | 100 g |
| salt | 1.5 tsp (or to taste) |
"That little extra something on your plate"
In Afghan cuisine, Chatni is much more than just a sauce – it’s an essential companion that elevates every dish. Whether served with rice dishes, steamed dumplings, or simply as a dip with flatbread, Chatni adds a refreshing kick and layers of bold flavor to the table.
The way it’s prepared is just as important as how it’s served. Fresh, high-quality ingredients are key – only then can Chatni truly unfold its full depth of flavor. And trust me, once you’ve tried it, there’s no going back!
There are countless versions of Chatni across Afghanistan, each one shaped by regional ingredients and traditions. Some add mint, others use walnuts or bell peppers. The recipe I’m sharing here is my mother’s chili Chatni – a true
family classic. I hope you enjoy it as much as I do!
PERSONAL RECOMMENDATION
Whether as a spicy addition to soups, rice dishes, noodle creations, or as a fiery kick in a sandwich – Chatni truly goes with everything. If the sauce feels too hot for your taste, you can mix it with a bit of unsweetened plant-based yogurt. This will mellow the heat without compromising the flavor.
A tiny note: To extend the shelf life of your Chatni, always use clean utensils when scooping from the jar. Stored properly in the fridge, it will keep for up to two weeks.
PREPARATION
- Preparation: Wash the chilies, remove the stems, and roughly chop the tomatoes. Thoroughly wash the cilantro and shake off any excess water.
- Blend: Place all ingredients – chilies, garlic, tomatoes, cilantro, lime juice, and salt – into a high-speed blender.
- Process: Blend for 12–17 minutes until you reach a smooth, slightly juicy consistency. Taste and adjust with additional salt if needed.
- Store: Transfer the finished Chatni into a clean, sterilized jar and seal it tightly.