Spicy and addictive, you’ll want to eat this with EVERYTHING!
- 4 serrano peppers, tops trimmed
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- 1 small shallot, roughly chopped
- 5 garlic cloves
- 3 tablespoons lemon juice
- 1/3 cup neutral oil (grapeseed, avocado, canola, etc.)
- 2 cups baby arugula
- 1 bunch cilantro, leaves and stems
- 1 teaspoon salt
- 2–4 tablespoons water
- Add serrano peppers to a small dry skillet over medium-high heat. Cook until pepper start to blister, shaking pan occasionally. This should only take about 2-3 minutes.
- Add coriander, cumin and caraway seeds to pan and toast for an additional 30-45 seconds, until spices are super fragrant. Remove from heat and add peppers and spices to blender or food processor.
- Add remaining ingredients (except for the water) to the blender/processor and blend on high for 15-20 seconds, or until everything is mostly combined. Scrape down sides as needed.
- While blender/processor is running, add water a tablespoon at a time until you get the consistency you like. I like to keep my chutney on the thicker side, but if you want a more a drizzly, sauce-like chutney just add more water!
- Chutney will stay in the fridge for 2 weeks.
Recipe inspired by Hot Green Chutney in Season.
When I first told my mom about this chutney, she made it very clear that this is not a REAL chutney.
And that’s fine! I’m not here to lie to you, so let’s call this a chutney-inspired dip thing. Or like, an Indian-spiced pesto?
Real chutney or not, this is an incredible way to use up those greens that are withering away in your fridge. That’s the beauty of a food processor or blender. It doesn’t matter what the food looks like going in because it’s all going to end up the same in the end. Magic!
This recipe is inspired by Nik Sharma in his book Season. I LOVE this cookbook and his hot green chutney was one of the first things I tried. He features this in a roast chicken recipe that is out of this world good, and from there I couldn’t stop.
I love having this in my fridge because it elevates almost anything. Roasted vegetables? Yes. Poached chicken? Yep. Eggs? Sure! Straight up on a spoon? OKAY YES.
My version differs slightly from Nik’s in that I added cilantro and messed with the proportions a bit, and I highly suggest you make this your own too. Try a different mix of greens, use less peppers, more garlic, etc. It’s easy to taste as you go….so taste as you go!
You might need to run to the store to buy a few of the spices, but I promise it’s worth it. And hopefully you’ll love this chutney enough to make it time and time again and maybe not hate me for making you buy caraway seeds?