- 6 serrano chiles, seeded,chopped
- 4 garlic cloves, chopped
- 1 1/2 cups fresh cilantro leaves with tender stems
- 1 1/2 cups fresh flat-leaf parsley leaves with tender stems
- 1 teaspoon ground cumin
- Pinch of ground cardamom
- 3/4 cup olive oil, divided
- Kosher salt
- Freshly ground black pepper
- Pulse chiles, garlic, cilantro, parsley, cumin, cardamom, and 1/4 cup oil in a food processor until very finely chopped. Transfer chutney to a medium bowl and mix in remaining 1/2 cup oil; season with salt and pepper.
- Do Ahead: Chutney can be made 3 days ahead; cover and chill.