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Leftovers: Chili Chutney

Afghan cuisine arrives in Orange County. For the L.A. Times:


There’s chutney everywhere: streaked across piles of rice, dabbed on crisp flatbreads, blotted up by grilled kebabs. Jars of the stuff — gleaming containers of pure verdant green and sticky maraschino red — are on display. At Chili Chutney, a months-old Afghan restaurant in Lake Forest, the condiment is elevated to a cornerstone.

Owner Shalah Wadood’s cilantro and jalapeño chutney stings with herbal heat, its texture like that of a pesto pounded just to the point of cohesion. But it’s the bell pepper chutney that inspires addiction. The alluring balance of capsaicin-spiked sweetness wouldn’t be out of place on a carefully composed cheese plate. Both are already being sold at the restaurant, but soon, Wadood says, they’ll be stocked on the shelves of local Middle Eastern markets.

The restaurant operates under Wadood’s ambassadorial vision, one that helped introduce Orange County to Afghan cuisine at her family’s shuttered Stanton restaurant, Arya. Chili Chutney is a scaling back in scope — the six-table space doesn’t approach gilded opulence — but its ambitions are grand nonetheless.

Read the rest here.


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