The ubiquitous condiment in Afghanistan, chutney is served with nearly every meal. Recipe adapted from New Arrival Supper Club chef Naseema Kashefi.

Laurel Randolph
Source: EatingWell Magazine, January/February 2020


Ingredient Checklist


Instructions Checklist
  • Drain tomatoes in a fine-mesh sieve, crushing the tomatoes with your hands and squeezing out excess moisture. Combine the tomatoes, bell pepper, serrano, garlic, lemon (or lime) juice and salt in a blender or food processor. Pulse until blended but not pureed.



To make ahead: Refrigerate for up to 1 week.

Read more about the New Arrival Supper Club.

Nutrition Facts

4.9 calories; protein 0.2g; carbohydrates 1.1g; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 0.6g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 276.4IU 6% DV; vitamin c 12.1mg 20% DV; folate 4.9mcg 1% DV; calcium 4.3mg; iron 0.1mg 1% DV; magnesium 2.2mg 1% DV; potassium 39.2mg 1% DV; sodium 71.6mg 3% DV.