Description
This chutney provides a healthy burn and a little goes far. It is recommended as an accompaniment to Mediterranean Merguez Flatbread, which is also posted here in my recipe box or under Quick Breads.
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
- ¾ cups Cilantro
- ¾ cups Parsley, Of Any Sort
- ½ teaspoons Ground Cumin
- ½ teaspoons Kosher Salt
- ½ 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
- 1-½ Tablespoon Olive Oil, And A Little More If The Mixture Is On The Dry Side After It Is Ground
Preparation
You will also need:
1. A food processor or blender.
2. 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.
Making the chutney:
1. Put the pieces of red pepper and chilies into the food processor and grind them coarsely.
2. Add the garlic, cilantro, parsley, cumin, salt, pepper, crushed cardamom and olive oil and process again. The chutney will be textured, not a smooth paste—but if it seems dry, add a few more drops of olive oil and process again.
3. Store the chutney in a sealed jar. It will keep, refrigerated, for about a month.
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.
Acknowledgement: Hot Cilantro Parsley Chutney is an adaptation of Anissa Helou’s recipe for Z’houg from her cookbook Mediterranean Street Food (2002).
