Name: Cilantro-Parsley Chutney
Yield: Makes about 1¼ cups
Ingredients: 6 serrano chiles, seeded, chopped; 4 garlic cloves, chopped; 1½ cups fresh cilantro leaves with tender stems; 1½ cups fresh flat-leaf parsley leaves with tender stems; 1 teaspoon ground cumin; Pinch of ground cardamom; ¾ cup olive oil, divided; Kosher salt and freshly ground black pepper

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Alex Lau

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Recipe notes