Ani's Kitchen Stories

Chimichurri sauce is a delicious herb condiment and the most versatile sauce for grilled proteins, veggies or salad . Chimichurri sauce originated in Argentina & Uruguay, where the fresh ingredients are used to make the garlicky herb sauce perfect for marinade or as a topping on meat, fish & veggies.

Chimichurri sauce is just like the Mint & coriander chutney which is spicy, garlicky and tangy that will tickle your taste buds. An easy and a quick recipe ready in 5 minutes with the help of food processor if all the ingredients needed for the sauce is in the pantry.

The authentic recipe calls for fresh herbs but you can always substitute with some of the dry herbs except the main Parley and garlic.

Here I’ve used the sauce topping on the grilled eggplant and used it as a dipping sauce for cucumber strips.

Once you make this fun Chimichurri sauce, there’s no stopping you from making it more and more. This’s how addictive it is and the best thing is you can store it in the refrigerator for a week or so.

Ingredients: (Sauce)

• 1/2 cup fresh parsley (stalks removed)

• 1/4 cup fresh coriander leaves (stalks removed)

• 5/6 garlic cloves

• 5 tbsp extra virgin olive oil

• 2 tbsp Balsamic vinegar

• 2 red chillies

• 1 tbsp crushed peppercorns

• 1 tsp fresh or dried oregano

• 1/2 tsp chilli flakes

• 1 tsp lemon or lime juice

• Salt to taste

Method:

Place all the sauce ingredients except chilli flakes and pulse 2 times or until everything is mixed and starts to break up. Mix the chilli flakes, and it’s done.

Serve it on your grilled meat, vegetable or as salad dressing.

Ingredients for Brinjal/Eggplant

• 1 Eggplant (washed, dried and sliced)

• 2 tbsp olive oil

• 1 tbsp of crushed peppercorns

• salt to taste

• Oil for grilling

Method:

Place the sliced eggplant on a plate and rub olive oil, crushed peppercorns, and salt. Let it sit for 5 to 6 minutes. Meanwhile heat the grilling pan and drizzle oil on it. Place eggplant on grill. Cook for about 5 minutes in low to medium heat or until grill marks form. Flip and cook the eggplant for another 5 minutes or until tender. When it’s done, transfer it to a serving plate, topping it with chimichurri sauce. Enjoy warm with cucumber strips or salad.

Notes: You can substitute balsamic vinegar with apple cider vinegar or red wine vinegar whichever is in your pantry or adding more lime juice will do the trick.