🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
2 cups
Easy
By Nik Sharma
Published 2018
What started out as an idea to use leftover greens in the refrigerator quickly became one of the most versatile condiments in my kitchen. Fresh baby kale and peppery arugula leaves are transformed into a vibrant green chutney, with a few serrano chiles for a blast of heat. If you want your chutney even hotter, substitute fresh Thai chiles. I make this with baby kale, which is a little sweeter than regular kale. Use it as a dipping sauce for the Chickpea-Batter
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe