Hot green chutney from Season: Big Flavors, Beautiful Food (page 277) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chickpea-battered fried okra; Curry leaf popcorn chicken; Spiced beef kebabs; Coriander gravlax; Crème fraîche chicken salad; Ground lamb and potato “chops” with sambal oelek

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on May 08, 2026

    This interesting combination of greens and spices reminded me of zhoug but with less oil. It’s spicy if a little grassy and was a nice complement to the lamb and potato chops in the same book.

  • sayeater on March 17, 2024

    Nice piquant flavor. I used 2 c kale and 1 c assorted greens from the farm. Really like the spice blend here, was excited to use caraway. It's not dominant in the finished product though. I made this to freeze. Can't wait to add it to bowls and such. I think it would be good on beans, grains, eggs, and meat (I'm vegetarian so don't hold me to that). I used 3.5 serranos and it was not too hot for me.

  • Jane on December 01, 2023

    The chutney went very well with the Curry leaf popcorn chicken - a great match. But I think it would go well with so many things - Nik marinates a roasted chicken in it and it could be used with any roasted meats, fish, vegetables. Very easy to make too.

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