Chimichurri Indian Style
Chimichurri Chutney
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Heat
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Serves
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Dietary Info
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Prep 15 mins
Hari says
Chimichurri is an everyday Argentinian condiment that is freshly made and used to baste grilled meat at most dinner tables. It's great with both chicken and red meats, especially steak and it's a great way to freshen up barbecued meats - just drizzle a few tablespoons over the meat once it's cooked.
This made me think how similar it is to the chutneys we use in Indian food - always freshly made with fragrant herbs, with a chilli kick and an acidity usually from lemon or limes. Classic Chimichurri uses wine vinegar, oregano and parsley. I substituted some of these for popular Indian ingredients and it works really well both in taste and vibrancy with Indian marinated meats.
- Ingredients
- Method
- 2 tbsp lemon juice
- handful coriander, finely chopped
- pinch of mint, chopped
- 3 cloves of garlic, minced
- 2 small red chilies, finely chopped
- 1 tsp cumin seeds, toasted and crushed
- 1 tsp rock salt black pepper, to taste
- 140ml rapeseed oil
Method
- Put all the ingredients into a small bowl and mix. Pour in the oil and stir. Leave to sit for 10 minutes.
- You can keep it in the refrigerated for 24 hours.
- Drizzle over grilled meats and fish.
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