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