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Hot green chutney

  • Author: Mansee
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: ~1 cup


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


  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. Chutney will stay in the fridge for 2 weeks.

Recipe inspired by Hot Green Chutney in Season.