This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.
Provided by Anissa Helou
Yield Makes 1 1/4 cups
Number Of Ingredients 9
Steps:
- Pulse chiles, garlic, cilantro, parsley, cumin, cardamom, and 1/4 cup oil in a food processor until very finely chopped. Transfer chutney to a medium bowl and mix in remaining 1/2 cup oil; season with salt and pepper.
- Do Ahead: Chutney can be made 3 days ahead; cover and chill.
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