To make the Hot Green Chutney-Roasted Chicken, I also need to make Nik Sharma’s Hot Green Chutney.

The recipe was quite easy: put all the ingredients in a blender and blend until a coarse paste. I had to get caraway seeds for this, which I have never used before. They have a bit of anise flavor, which is a flavor we stay away from, but it wasn’t overwhelming in the chutney. I wasn’t confident in finding baby kale leaves, but my wife found them at Publix.

The surprising thing to me was the use of four (four!) serranos for a pint of chutney, and it was indeed very spicy. I think next time I’ll try just one chili and see if it’s less alarmingly hot.

I am cooking my way through Nik Sharma’s Season cookbook. Read more about it.