A fiery, flavor-packed cilantro chutney that’ll wake up any meal!

Ingredients:

To dry roast:

• 15–20 cardamom seeds
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• ½ teaspoon cumin seeds

For the chutney:

• Juice of 1½ limes
• 2 tablespoons olive oil (plus a little extra for serving)
• 1 to 1½ cups cilantro leaves (loosely packed)
• 3–4 green chilies (adjust to spice level)
• 4 garlic pods
• Salt to taste

Instructions:

• Dry Roast the Spices:
  In a medium-high heated pan, add cardamom seeds, black peppercorns, coriander seeds, and cumin seeds.
  Roast for 3–4 minutes, stirring often, until aromatic. Let cool.
• Grind the Spices:
  Once cooled, transfer the roasted spices to a blender and grind to a fine powder.
• Make the Chutney:
  To the blender with the spice powder, add:
  • Lime juice
  • Olive oil
  • Cilantro leaves
  • Green chilies
  • Garlic pods
  • Salt
• Blend until smooth and chutney-like in consistency.
• Serve It Right:
  Drizzle a touch of olive oil on top when serving—because why not show off a little?

Pro Tip: This chutney goes great with grilled meats, sandwiches, or even as a spicy dip with chips. Keep it refrigerated and use within 3–4 days for best flavor.