Chatni Gashneez Recipe - Vegetarian Tajikistani Dish with Coriander, Garlic, and Walnuts

Chatni Gashneez

Chatni Gashneez Recipe - Vegetarian Tajikistani Dish with Coriander, Garlic, and Walnuts
Region / culture: Tajikistan | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4 | Vegetarian diet


Chatni Gashneez
Chatni Gashneez

Chatni Gashneez is a flavorful and aromatic Persian walnut and coriander chutney that is perfect for serving with kebabs or grilled meats. This recipe is easy to make and adds a delicious twist to your meal.


Chatni Gashneez has its origins in Persian cuisine, where it is commonly served as a condiment with grilled meats. The combination of fresh coriander, walnuts, and spices creates a unique and delicious flavor that complements a variety of dishes.


How to prepare

  1. Pack the chopped coriander leaves firmly into a cup to measure.
  2. Peel the garlic and roughly chop it; slit the chili, remove the seeds, and chop it roughly.
  3. Place the prepared ingredients and walnuts in a blender or food processor container and process until a textured paste is achieved. Gradually add lemon juice or vinegar while processing.
  4. Add salt to taste, transfer the mixture to a bowl, and chill it until required.
  5. Serve the paste with kebabs.
  6. Note: If you don't have a processor or blender, pass the ingredients through a food grinder with a fine screen, or finely chop the ingredients and then pound them with a pestle in a mortar.
  7. Gradually stir in lemon juice or vinegar and add salt to taste.


  • Add a squeeze of lemon juice for extra tanginess.
  • Substitute parsley for coriander for a different flavor profile.
  • Add a pinch of cumin or paprika for a spicy kick.

Cooking Tips & Tricks

Make sure to pack the coriander leaves firmly into the measuring cup to get an accurate measurement.

- If you don't have a blender or food processor, you can use a food grinder or finely chop the ingredients and pound them in a mortar and pestle.

- Adjust the amount of lemon juice or vinegar to achieve the desired consistency and taste of the chutney.

Serving Suggestions

Serve Chatni Gashneez with grilled meats, kebabs, or as a dip for bread or vegetables.

Cooking Techniques

Blending or processing the ingredients until a textured paste is achieved.

Ingredient Substitutions

Use parsley instead of coriander.

- Substitute almonds or cashews for walnuts.

Make Ahead Tips

Chatni Gashneez can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve the chutney in a small bowl garnished with a sprig of fresh coriander or a sprinkle of chopped walnuts.

Pairing Recommendations

Pair Chatni Gashneez with grilled lamb kebabs, rice pilaf, and a fresh salad for a complete meal.

Storage and Reheating Instructions

Store any leftover chutney in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 110 per serving


Carbohydrates: 4g per serving


Total Fat: 10g per serving

Saturated Fat: 1g per serving


Protein: 2g per serving

Vitamins and minerals

Vitamin C: 6% of the daily recommended intake per serving

Iron: 4% of the daily recommended intake per serving


Contains walnuts


Chatni Gashneez is a nutritious condiment that is high in healthy fats from walnuts and packed with flavor from fresh coriander. It is a great source of vitamin C and iron, making it a healthy addition to your meal.


Chatni Gashneez is a delicious and versatile chutney that adds a burst of flavor to any meal. With its fresh coriander, crunchy walnuts, and tangy vinegar, this condiment is sure to become a favorite at your table.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the kind that makes you want to stay in the shade and sip on a cool glass of lemonade. But instead of relaxing, I found myself rummaging through old cookbooks in search of inspiration for a new dish to try.

As I flipped through the pages of an old family recipe book, a faded piece of paper fell out and landed at my feet. Curious, I picked it up and unfolded it to reveal the handwritten recipe for Chatni Gashneez. I had never heard of this dish before, but the ingredients listed – fresh cilantro, green chilies, garlic, and lemon juice – intrigued me.

I couldn't help but wonder where this recipe came from. Was it passed down through generations of my family, or did I stumble upon a hidden gem from a distant land? The mystery only added to my excitement as I set out to make this mysterious Chatni Gashneez.

I gathered all the ingredients and began chopping the cilantro, mincing the garlic, and slicing the green chilies. The vibrant colors and fragrant aromas filled my kitchen, transporting me to a far-off place where exotic spices and flavors danced in harmony.

As I mixed the ingredients together and added the lemon juice, the flavors melded into a perfect balance of tangy, spicy, and herbal notes. I couldn't resist dipping my finger into the mixture and tasting it – the burst of flavors on my tongue was unlike anything I had ever experienced before.

I let the Chatni Gashneez sit for a while to allow the flavors to marry and develop. In the meantime, I did some research on this mysterious dish. I discovered that Chatni Gashneez is a traditional Persian condiment, often served alongside grilled meats or rice dishes. It is said to have cooling properties, making it the perfect accompaniment to spicy or rich dishes.

Excited to share my creation with my family, I set the table with a spread of grilled kebabs, fluffy rice, and a bowl of the vibrant green Chatni Gashneez. As we sat down to eat, I watched as my loved ones dipped their kebabs into the tangy sauce and savored the explosion of flavors in their mouths.

My grandmother, who was visiting us that day, took a bite of the Chatni Gashneez and smiled in recognition. She explained that she had learned to make this dish from a dear friend many years ago, during her travels to the Middle East. It was a cherished recipe that she had kept close to her heart, and she was delighted to see me carry on the tradition.

From that day on, Chatni Gashneez became a staple in our household. I made it for every special occasion, from family gatherings to holiday feasts. Each time, it brought back memories of that warm summer day when I stumbled upon the recipe and embarked on a culinary adventure that would forever change the way I cooked.

As the years went by, I continued to experiment with different variations of Chatni Gashneez, adding my own twist to the traditional recipe. Sometimes I would use mint or parsley instead of cilantro, or add a pinch of cumin for an extra kick. Each version was a testament to my love for cooking and my passion for exploring new flavors.

Now, as I sit in my kitchen, surrounded by the aromas of spices and herbs, I can't help but feel grateful for that fateful day when I found the recipe for Chatni Gashneez. It opened up a world of possibilities and inspired me to continue learning and growing as a cook. And as I pass down this recipe to future generations, I know that it will always hold a special place in our family's culinary history.


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