Servings: 1 ¼ cups

6 serrano chiles, seeded, chopped 6 serrano chiles, seeded, chopped
4 garlic cloves, chopped 4 garlic cloves, chopped
1½ cups fresh cilantro leaves with tender stems 1½ cups fresh cilantro leaves with tender stems
1½ cups fresh flat-leaf parsley leaves with tender stems 1½ cups fresh flat-leaf parsley leaves with tender stems
1 teaspoon ground cumin 1 teaspoon ground cumin
Pinch of ground cardamom Pinch of ground cardamom
¾ cup olive oil, divided ¾ cup olive oil, divided
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper

Step 1
Pulse chiles, garlic, cilantro, parsley, cumin, cardamom, and ¼ cup oil in a food processor until very finely chopped. Transfer chutney to a medium bowl and mix in remaining ½ cup oil; season with salt and pepper.
Step 2
DO AHEAD: Chutney can be made 3 days ahead; cover and chill.