Order kabobs in Afghanistan, Pakistan or northern India, and you’ll be served some version of this soulful chutney. Chiles give it heat. Fresh cilantro makes it aromatic. Ground walnuts give it a richness that will have you rushing back for seconds. Try it with grilled chicken, lamb or seafood, or even as a dip.
1  cup chopped fresh cilantro
1/2  cup chopped walnuts
4  garlic cloves, coarsely chopped
1  to 3 jalapeño chiles, seeded, coarsely chopped*
1/4  cup coarsely chopped onion
2  tablespoons fresh lemon juice
2  tablespoons red wine vinegar
2  tablespoons olive oil
1  teaspoon salt
1/2  teaspoon ground cumin
1/2  teaspoon freshly ground pepper
1/4  teaspoon sugar
4  to 5 tablespoons cold water

Combine all ingredients in blender; blend, scraping down sides of blender a few times and adding additional 1 tablespoon water, as needed, to form a pourable sauce.

*For hotter chutney, do not remove seeds.

1 cup

PER 2 TABLESPOONS: 85 calories, 8 g total fat (1 g saturated fat), 1.5 g protein, 3.5 g carbohydrate, 0 mg cholesterol, 300 mg sodium, 1 g fiber