Red Chutney

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Red Chutney
The ubiquitous condiment in Afghanistan, chutney is served with nearly every meal. Recipe adapted from New Arrival Supper Club chef Naseema Kashefi.
Laurel Randolph
total:
10 mins
active:
10 mins
Servings:
16
Red Chutney

Ingredients

Directions

  • 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.

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Tips

To make ahead: Refrigerate for up to 1 week.

Tips

Read more about the New Arrival Supper Club.

Nutrition Facts

Serving Size:
2 Tbsp.
Per Serving:
5 calories; protein 0.2g; carbohydrates 1.1g; dietary fiber 0.3g; sugars 0.6g; fat 0.1g; vitamin a iu 276.4IU; vitamin c 12.1mg; folate 4.9mcg; calcium 4.3mg; iron 0.1mg; magnesium 2.2mg; potassium 39.2mg; sodium 71.6mg.
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/26/2022
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