Afghan Green Chutney
1 bunch fresh cilantro
1/2 cup distilled white vinegar
1/2 tsp Rumi Ground Black Cumin
1/2 tsp kosher salt
1 large clove garlic, chopped
1/2 cup plain Greek yogurt
1 small green chili (optional)
Thoroughly wash the cilantro. (Soaking in cold water for a few minutes helps to extract the soil from the stems and leaves). Dry well.
Blend all ingredients in a food processor until smooth.
Enjoy with golden crispy cumin potato pakoras, or your favorite grilled meat or veggies.