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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.
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).
Simple and easy!
These egg and asparagus toasts are a recreation of a simple dish I had in Spain last year. They’re almost too simple to even write a recipe for, except that there’s a surprise ingredient. A sprinkling of sherry vinegar over the bread makes the whole dish pop.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!