Alex Lau
This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.
Recipe information
Yield
Makes about 1¼ cups
Ingredients
6
serrano chiles, seeded, chopped
4
garlic cloves, chopped
1½
cups fresh cilantro leaves with tender stems
1½
cups fresh flat-leaf parsley leaves with tender stems
1
teaspoon ground cumin
Pinch of ground cardamom
¾
cup olive oil, divided
Kosher salt and freshly ground black pepper
Preparation
Step 1
Pulse chiles, garlic, cilantro, parsley, cumin, cardamom, and ¼ cup oil in a food processor until very finely chopped. Transfer chutney to a medium bowl and mix in remaining ½ cup oil; season with salt and pepper.
Step 2
DO AHEAD: Chutney can be made 3 days ahead; cover and chill.
Nutrition Per Serving
Calories (kcal) 191 Protein (g) 1 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 1 Fat (g) 20 Sodium (mg) 9 Saturated Fat (g) 2