Afghani Cilantro Chutney - cooking recipe

Ingredients

4 ounces fresh cilantro leaves, unpacked (NOT dried cilantro)
1 green chili pepper, coarsely chopped (jalapeno is preferred but for less fire use a milder chili)
3/4 tablespoon sugar
2 garlic cloves, chopped
1 tablespoon walnuts (*optional, read NOTE) or 1 tablespoon almonds, coarsely chopped (*optional, read NOTE)
1/2 teaspoon salt
1/2 cup white wine vinegar or 1/2 cup distilled white vinegar

Preparation

Combine all ingredients in blender or food processor and mix well.
Allow to marinate for at least 2 hours. The chutney will be somewhat watery.
NOTE: *when I did \"research\" for this recipe all the variations had nuts included. I never use them and prefer the chutney without.