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Coriander Sauce |
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Print this Recipe AFGHANISTAN Makes about 1 cup Coriander sauce is a tart, tangy condiment that is spooned over grilled kebabs, chops, and chicken. This version is a permanent fixture on the Afghan table. Similar sauces are found as far east as India and as far west as the Republic of Georgia. Walnuts help thicken and bind the sauce. 1 bunch cilantro, fresh, stemmed (about 1 cup loosely packed leaves) 3 cloves garlic, peeled 1 jalapeno chiles, or other hot chiles, seeded (for a spicier chutney, leave the seeds in) 1/2 cup walnuts pieces 1/3 cup lemon juice, fresh or distilled white vinegar, or more to taste 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, freshly ground 1/4 teaspoon cumin, ground (optional) 2 to 4 tablespoons water, or as needed 1. Combine the cilantro, garlic, chile, and walnuts in a blender or food processor. Add 1/3 cup lemon juice, 1 teaspoon salt, the pepper, and cumin (if using) and process to a smooth paste. Add enough water to obtain a pourable sauce. 2. Taste for seasoning, adding salt and lemon juice as necessary; the sauce should be very highly seasoned. Serve immediately, or at least within 4 hours of making; serve at room temperature. Makes about 1 cup This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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