This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.
Recipe information
Yield
Makes 1 1/4 cups
Ingredients
6 serrano chiles, seeded,chopped
4 garlic cloves, chopped
1 1/2 cups fresh cilantro leaves with tender stems
1 1/2 cups fresh flat-leaf parsley leaves with tender stems
1 teaspoon ground cumin
Pinch of ground cardamom
3/4 cup olive oil, divided
Kosher salt
Freshly ground black pepper
Preparation
Step 1
Pulse chiles, garlic, cilantro, parsley, cumin, cardamom, and 1/4 cup oil in a food processor until very finely chopped. Transfer chutney to a medium bowl and mix in remaining 1/2 cup oil; season with salt and pepper.
Step 2
Do Ahead: Chutney can be made 3 days ahead; cover and chill.
