Hot Green Chutney


Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

Season: Big Flavors, Beautiful Food


By Nik Sharma

Published 2018

  • About

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-Battered Fried Okra or marinate a whole chicken in it before roasting.


  • 2 cups [120 g] arugula leaves
  • 1 cup [60 g] packed baby kale leaves
  • ¼ cup [60 ml] extra-virgin olive oil, preferably Arbequina
  • ¼ cup [60 ml] water
  • ½ cup [70 g] chopped red onion
  • 2 Tbsp fresh lime juice
  • 4 garlic cloves
  • 4 serrano chiles
  • 1 tsp caraway seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fine sea salt


Combine all the ingredients in a blender and pulse on medium-low speed for 1 to 2 minutes, until you get a coarse paste. You might need to stop the blender to move things around. Taste and adjust the seasoning, if necessary. Transfer the sauce to an airtight container and store for up to 2 weeks in the refrigerator or up to 1 month in the freezer.