Description
Spicy and addictive, you'll want to eat this with EVERYTHING!
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes