Ingredients Condiments Parsi Green Chutney 4.0 (1) 1 Review This versatile sweet-hot-tangy Parsi condiment seasons and brightens every dish on the table both during cooking and as a tableside garnish. Raw walnuts lend a strong nutty flavor and rich texture to the chutney, no toasting required. By Sabrina Medora Sabrina Medora Sabrina Medora is a freelance food writer and editor based in San Diego. Medora is the founder of Un-Plated a national platform dedicated to telling stories that celebrate the unsung heroes of the restaurant industry. Her work has appeared in Eater, The Kitchn, Plate Magazine, Wine Enthusiast, San Diego Magazine, and others. Food & Wine's Editorial Guidelines Published on February 18, 2021 Print Rate It Share Share Tweet Pin Email Green Chutney. Photo: Eva Kolenko Total Time: 10 mins Yield: 2 2/3 cups Ingredients 3 bunches fresh cilantro, stems and leaves roughly chopped (about 4 1/2 cups) 9 fresh green Thai chiles or 4 jalapeños, stemmed, seeded, and roughly chopped ¾ cup walnuts (about 3 ounces) 3 garlic cloves, smashed 3 tablespoons unsweetened flaked coconut (about 1/4 ounce) 3 tablespoons granulated sugar 3 tablespoons fresh lemon juice 1 ½ teaspoons ground cumin 1 ½ teaspoons kosher salt Directions Combine all ingredients in a blender, and process until mixture forms a smooth, spreadable paste, 3 to 5 minutes, stopping occasionally to scrape sides of blender. Make Ahead Chutney can be stored in an airtight container in refrigerator up to 2 weeks. Rate it Print