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In a large food processor, combine the parsley, cilantro, garlic, walnuts, chilies, salt, and pepper. Blend until minced, but be careful not to purée.
Finally, add the vinegar and pulse 2 - 3 times, or simply stir the vinegar in with a spoon.
Transfer to a mason 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. If using a metal lid, wrap the lid with plastic wrap first so the metal does not rust and leach into the jar. Enjoy!