A jar of green sauce was always present on the kitchen counter of Yasameen and Sheilla Sajady early years. Their mother, Fatima's green chutney was the house favourite. Yasmeen and Sheilla realised one day that the incredible taste of this chutney deserved to reach more people across the globe. Together, the sisters founded the company Maazah, the Farsi word for flavour. The company now offers three varieties of chutneys made in the Afghan way.
The Sajady sisters' parents come from Afghanistan, where green chutney is a staple food. Like Indian cilantro-mint chutney, it combines cilantro, jalapeño, vinegar, walnuts, cumin, and ginger. Sounds delicious, right? The specific components differ from home to home, yet some variants can be found on every table.
When Yasameen and Sheila collaborated with Fatima to develop a recipe, they aimed to honour tradition as much as possible while also attempting to determine their mother's measurements. Their mom never measured the ingredients then and followed the same till now. The sisters mentioned that they couldn't add salt like this when. Maazah ingredients were to be measured out very precisely, Making the process longer than expected. Was it difficult for them? Yes. But it was all worth it!
Fresh ginger was the crucial component added by their mother to the chutney. The recipe they devised together is now Maazah's signature chutney, gaining online fame. The flavour is lemony and vibrant, with plenty of zest, and the appearance is an attractive hunter-green. The slightly liquid consistency works well for dips and spreads. The Maazah range also offers a spicy version of the chutney with the same ingredients but additional heat and a creamy vegan aioli suitable for spreading on sandwiches that the internet is going crazy about.
Maazah has also served as a method for the Sajady sisters to introduce others to their Afghan culture through food. The sisters remarked that growing up in the Midwest in Minnesota was difficult. There isn't much of a crowd that looks, eats, and talks alike. As a result, this was their method of making a cultural and culinary statement while also connecting with their heritage. Also, Afghan dips and dishes are notably rich and delicious!
The sisters started Maazah in Yasameen's home in 2014, packaging 25 jars at a time and selling them at farmers' markets throughout Minneapolis. Yasmeen was involved in social entrepreneurship then, and Sheila worked in marketing for a large retailer. It has helped them stay connected as a family. Their sister Nasreen, a microbiologist, assisted them in scaling the formula. According to Yasameen, Fatima was responsible for quality control and developing new flavours. And their father and brother were always on alert. Both used to call them for emergencies, such as making 800 bottles.
What are your thoughts regarding the sauce? Have you tried it yet?