Spicy chutney made with thick cucumber wedges, jalapeños or green chilies and cilantro. This recipe is inspired from my favorite Lebanese restaurant Beirut in Bangkok. They serve this amazing spicy sauce with the falafel, hummus and salads. One of the best hot sauces I have tried. Make sure you don’t remove the cucumber peels, that’s the star ingredient of this chutney.
2-3 small english cucumbers, washed
1/4 cup cilantro, washed
3/4 cup parsley (optional)
4-5 small green chilies or one large jalapeño
1 teaspoon vinegar
1 teaspoon olive oil
Add the thick cucumber wedges, chopped cilantro, chilies, salt and vinegar into the food processor. Grind all the ingredients together for 2-3 minutes.
Pour the hot sauce in the serving bowl and drizzle with olive oil. This chutney can be refrigerated for 1-2 days.