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Epicurious

Cilantro-Parsley Chutney

By Anissa Helou

5.0

(1)

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

  1. 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.

TagsChutneyCondimentSerrano ChileChileVegetableGarlicRoot VegetableParsleyHerbs & SpicesLunchDinnerVegetarianVeganGluten FreeNut FreeDairy Free30 Minutes or LessMake AheadMeal PrepNo-CookFood ProcessorEpicurious
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