At home in Islamabad, we always had a minimum of two condiments on the table. It would be either yogurt, kachumber (cucumber, onion and tomato salad) or a cilantro chutney. The recipe was originally folded into the post for my husband’s kebabs but when I recently made it again to pair with biryani, I realized it deserved its own post.
The chutney is easy to make and can keep in the fridge for about a week. It pairs well with a wide variety of dishes but I especially like to serve it alongside drier dishes such as kebabs, pulao or biryani.
- Roughly chop all fresh ingredients
- Place everything including spices, inside a food processor. Pulse till everything is finely ground and chutney has an even consistency