Hot Green Chutney

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Preparation info

  • Makes

    2 cups

    • Difficulty

      Easy

Appears in

Season: Big Flavors, Beautiful Food

Season

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-Batter

Ingredients

Method