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This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.
- 6 serrano chiles, seeded, chopped
- 1½ cups fresh cilantro leaves with tender stems
- 1½ cups fresh flat-leaf parsley leaves with tender stems
- Kosher salt and freshly ground black pepper
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.
DO AHEAD: Chutney can be made 3 days ahead; cover and chill.