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Chatni Gashneez

A green coriander and walnut chutney from Tajikistan.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Coriander and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,498 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Chatni Gashneez

Ingredients

Directions

Prepare

  1. Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.

Make the chutney

  1. Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing. Add salt to taste, place in a bowl and chill until required. Serve with kabaubs.

  2. Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar. Gradually stir in lemon juice or vinegar and add salt to taste.

Nutrition, whole recipe (rough)

53Calories
2 gProtein
3 gFat
7 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Walnut1 walnut half (4g)26
Lemonjuice of 1 lemon (48ml)12
Chili1 tsp (2.7g)8
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Coriander + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together2,498 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Coriander + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together6,474 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Coriander + clovetop 7% of all pairs
    Smell alikestrong
    Cooked together2,221 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Clove + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together1,592 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Garlic + lemontop 9% of all pairs
    Smell alikemoderate
    Cooked together8,893 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Coriander
Provides the fresh, herbaceous bulk and main flavour of the chutney.
Walnuts
Add body and a creamy-textured richness when processed into the paste.
Lemon juice or vinegar
Adds acidity that brightens the flavour and helps keep the chutney fresh-tasting.
Garlic
Contributes pungent aroma and sharp flavour.
Green chili
Adds heat and fresh, sharp pepper flavour.

The step that matters

Adding the lemon juice or vinegar gradually. Adding acid slowly while processing lets you control sourness and keeps the paste from becoming runny or uneven, since the herbs and nuts absorb liquid as they are broken down.

Swap the walnut

How well each one fits the dish's main ingredients (coriander, garlic, clove, lemon):

  1. Chickpeafits better
  2. Cashew nutfits better
  3. Lentilsfits better
  4. Walnutthe original

Fit is the average pairing score against coriander, garlic, clove, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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