Spicy Green Chutney

1½ cups (24g) fresh parsley, packed, washed

1½ cups (24g) fresh cilantro, packed, washed

3 garlic cloves

4 Tbsp (22g) raw walnuts

2 green chili peppers, seeds removed 

½ tsp (3g) salt

⅛ tsp ground black pepper

½ cup (120ml) white vinegar

To a Nutribullet or food processor, add all of the ingredients.  Blend as chunky or smooth as you like.

Transfer to a jar, filling it no more than ¾ full. Don't cover with a lid yet, as we want to let the chutney 'breathe' overnight* while in the fridge.

The next day, seal the jar.