Chutney-e gashneez (Afghan green chutney)

Name: Chutney-e gashneez (Afghan green chutney)
Prep time: 10 min
Total time: 10 min
Ingredients: 80 g coriander leaves, leaves and tender stems; 4 green chilli, stalks removed, roughly chopped; 3 cloves garlic, peeled; 40 g walnuts; 3 tbsp lemon juice; 3 tbsp water; 1 tsp salt; 10 g mint, leaves (optional)

Vegetarian

چتنی گشنیز · chutney-e gashneez

A sharp, garlicky Afghan coriander chutney blended with green chillies, walnuts and lemon — the green sauce on the table with kebabs, bolani and rice.

Chutney-e gashneez (Afghan green chutney) is an Afghan condiment from Afghanistan, ready in about 10 minutes and made with coriander leaves and green chilli. It serves 7 and is rated beginner to cook.

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Prep: 10 min
Cook: 0 min
Total: 10 min
Serves: 7
Level: Beginner
Calories: 45

Ingredients

7 servings of 30 g

80 g Coriander leaves (opens in a new tab), leaves and tender stems
4 (24 g) Green chilli (opens in a new tab), stalks removed, roughly chopped
3 cloves (12 g) Garlic (opens in a new tab), peeled
40 g Walnuts (opens in a new tab)Swap: Sunflower seeds (For a nut-free version.)Contains tree nuts
3 tbsp (46 g) Lemon juice (opens in a new tab)Swap: White vinegar (Vinegar is also common.)
3 tbsp (44 g) Water (opens in a new tab)
1 tsp (6 g) Salt (opens in a new tab)
10 g Mint (opens in a new tab), leaves (optional)

Equipment

Blender (opens in a new tab)

Method

1
Step 1
Blend the walnuts (opens in a new tab), garlic (opens in a new tab), chillies and salt with the lemon juice (opens in a new tab) to a rough paste.
- 2 min
- Blender (opens in a new tab)
2
Step 2
Add the coriander, mint (opens in a new tab) (if using) and water and blend until finely chopped but not completely smooth.
- 2 min
3
Step 3
Taste for salt, chilli and sourness; it should be sharp and bright.
- 1 min

About this dish

Origin: Afghanistan · Commonly attributedMore food from Afghanistan
Dish: Lunch · Dinner · Condiments, chutneys & relishes · Sauces
Cooking method: Blended, Raw
Taste: herby, spicy (chilli heat), tangy, garlicky
Diet: Vegan · No gluten ingredients · Dairy-free · Keto-style · Low-carb
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · DASH-style
With the listed swaps: No nut ingredientsWorked out from the ingredients. How labels work
Good for: Everyday · Make-ahead
Cook more with: Coriander leaves · Green chilli · Garlic · Walnuts · Lemon juice
Techniques: Wet grinding · Knife skills · Emulsification

Allergens

Contains, can be adapted: Tree nutsfrom walnuts

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

45 kcal per serving

Calculated

1 serving ≈ 33 g · recipe makes 7

Where the energy comes from

Protein 11%
Carbohydrate 20%
Fat 69%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	45 kcal	138 kcal
Protein	1.3 g	4 g
Carbohydrate	2.5 g	7.7 g
Net carbohydrate	1.7 g	5.3 g
Sugars	0.6 g	1.8 g
Added sugars	0 g	0 g
Fibre	0.8 g	2.5 g
Fat	3.8 g	11.6 g
Saturated fat	0.4 g	1.1 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	339 mg	1032 mg
Salt equivalent	0.8 g	2.6 g

Vitamins & minerals per serving

Potassium: 110 mg
Calcium: 18 mg
Iron: 0.4 mg
Magnesium: 14 mg
Vitamin A (RAE): 41 µg
Vitamin C: 15 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 15 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
Optional ingredients are not included: mint.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Use the tender coriander stems too — they carry a lot of flavour.

Common mistakes

Over-blending warms and darkens the herbs; stop as soon as it comes together.

Serve with

With kebabs, bolani, pakawra, mantu or Kabuli pulao.

Storage

Refrigerate for up to 4 days; it darkens on the surface — stir before serving.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Goes with

Recipe DNA

How this dish is built

Customise in Sauce & DrizzleCompare with

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Green chilli, stalks removed, roughly chopped4 piece · 24 g
Lemon juice3 tbsp · 46 g

Used in step 1

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

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