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

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

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You will also need:
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1.
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A food processor or blender.
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2.
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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.
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Making the chutney:
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1.
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Put the pieces of red pepper and chilies into the food processor and grind them coarsely.
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2.
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Add the garlic, cilantro, parsley, cumin, salt, pepper, crushed cardamom and olive oil and process again.
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The chutney will be textured, not a smooth pastebut if it seems dry, add a few more drops of olive oil and process again.
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3.
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Store the chutney in a sealed jar.
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It will keep, refrigerated, for about a month.
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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.
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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.

No additional tips available.

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

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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.

Hot Cilantro Parsley Chutney

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