Hot Cilantro Parsley Chutney Recipe

Name: Hot Cilantro Parsley Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces, weight Red Bell Pepper, Cut In Cubes; 2 ounces, weight Thai Green Chilis, Seeded And Cut In Pieces; 3 cloves Garlic, Peeled And Chopped; 3/4 cups Cilantro; 3/4 cups Parsley, Of Any Sort; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Coarse Ground Black Pepper; 1 whole Cardamom Pod, Ground In A Spice Grinder Or Crushed By Hand With The Flat Side Of A Broad Knife Blade; 1- 1/2 Tablespoon Olive Oil, And A Little More If The Mixture Is On The Dry Side After It Is Ground

Servings: persons

1
You will also need:
2
1.
3
A food processor or blender.
4
2.
5
A spice grinder for grinding up the cardamom pod ... or a flat side of a knife blade or mortar and pestle will crush the pod effectively, too.
6
Making the chutney:
7
1.
8
Put the pieces of red pepper and chilies into the food processor and grind them coarsely.
9
2.
10
Add the garlic, cilantro, parsley, cumin, salt, pepper, crushed cardamom and olive oil and process again.
11
The chutney will be textured, not a smooth pastebut if it seems dry, add a few more drops of olive oil and process again.
12
3.
13
Store the chutney in a sealed jar.
14
It will keep, refrigerated, for about a month.
15
A suggestion: Hot Cilantro Parsley Chutney is recommended as an accompaniment to Mediterranen Merguez Flatbread which is also posted here in my recipe box or under Quick Breads.
16
Acknowledgement: Hot Cilantro Parsley Chutney is an adaptation of Anissa Helous recipe for Zhoug from her cookbook Mediterranean Street Food (2002).

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ounces, weight Red Bell Pepper, Cut In Cubes, 2 ounces, weight Thai Green Chilis, Seeded And Cut In Pieces, 3 cloves Garlic, Peeled And Chopped, 3/4 cups Cilantro, and more.

Yes, Hot Cilantro Parsley Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Cilantro Parsley Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions