‘Images and recipes from Lands of the Curry Leaf by Peter Kuruvita, Mur-doch Books, RRP $49.99Recipe Photography by Let's Cook That Book CHATNI SAUCE Prep Time 20 minutes | Makes 250mL HOT GREEN SAUCE Recipe by Peter Kuruvita Ingredients Method REGION Afghanistan | DIFFICULTY Easy Very similar to the Argentinian chimichurri, this deliciously hot sauce, made with green chillies and fresh herbs, is served in Afghanistan with just about every meal, four seasons of the year. If there is no chatni or ‘chatney’ in the house, people will use fresh or dry pepper with their meal, to fire their tastebuds. You’ll also find a very similar version of this hot green sauce enjoyed in India, Pakistan and some other countries — so do as all the locals do, and serve it with everything! ½ bunch flat-leaf (Italian) parsley ¼ bunch coriander (cilantro) ¼ bunch mint 4 garlic cloves, crushed 2 Indian green chillies, chopped finely with the seeds 3 teaspoons lemon or lime juice 30ml (1 fl oz) white vinegar ½ teaspoon ground cumin 1 teaspoon salt 1 teaspoon freshly cracked black pepper 2 tablespoons olive oil Very finely chop the parsley, coriander and mint, then place in a bowl. Add the garlic, chilli, lemon or lime juice, vinegar, cumin, salt and pepper and mix together using a whisk. Add the oil and continue to whisk until the mixture has emulsified. Spoon into a sterilised jar, seal and refrigerate. The sauce will keep in the fridge for several days — but you’ll be lucky if there is any left by then! Bring to room temperature for serving. #showusyourhouse #letscookthatbook AU: house.com.au UK: houseuk.com Sponsored by

LCTB PeterKuruvita CorianderChutney · 2019-01-16 · CHATNI SAUCE Prep Time 20 minutes | Makes 250mL HOT GREEN SAUCE Recipe by Peter Kuruvita Ingredients Method REGION Afghanistan

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‘Images and recipes from Lands of the Curry Leaf by Peter Kuruvita, Mur-doch Books, RRP $49.99Recipe Photography by Let's Cook That Book

CHATNI SAUCE

Prep Time 20 minutes | Makes 250mL

HOT GREEN SAUCE Recipe by Peter Kuruvita

Ingredients Method

REGION Afghanistan | DIFFICULTY EasyVery similar to the Argentinian chimichurri, this deliciously hot sauce, made with green chillies and fresh herbs, is served in Afghanistan with just about every meal, four seasons of the year. If there is no chatni or ‘chatney’ in the house, people will use fresh or dry pepper with their meal, to fire their tastebuds.

You’ll also find a very similar version of this hot green sauce enjoyed in India, Pakistan and some other countries — so do as all the locals do, and serve it with everything!

½ bunch flat-leaf (Italian) parsley¼ bunch coriander (cilantro)¼ bunch mint 4 garlic cloves, crushed 2 Indian green chillies, chopped finely with the seeds 3 teaspoons lemon or lime juice30ml (1 fl oz) white vinegar ½ teaspoon ground cumin1 teaspoon salt1 teaspoon freshly cracked black pepper2 tablespoons olive oil

Very finely chop the parsley, coriander and mint, then place in a bowl.

Add the garlic, chilli, lemon or lime juice, vinegar, cumin, salt and pepper and mix together using a whisk.

Add the oil and continue to whisk until the mixture has emulsified.

Spoon into a sterilised jar, seal and refrigerate. The sauce will keep in the fridge for several days — but you’ll be lucky if there is any left by then!

Bring to room temperature for serving.

#showusyourhouse#letscookthatbook

AU: house.com.auUK: houseuk.com

Sponsored by