The ubiquitous condiment in Afghanistan, chutney is served with nearly every meal. Recipe adapted from New Arrival Supper Club chef Naseema Kashefi. Source: EatingWell Magazine, January/February 2020

Laurel Randolph


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

5 calories; 0.1 g total fat; 72 mg sodium. 39 mg potassium; 1.1 g carbohydrates; 0.3 g fiber; 1 g sugar; 0.2 g protein; 276 IU vitamin a iu; 12 mg vitamin c; 5 mcg folate; 4 mg calcium; 2 mg magnesium;