Chimichurri – Argentina’s Favourite Condiment.
Chimichurri pronounced as chee-mee-CHOO-ree is a savoury sauce native to Argentina and Uruguay. Linguists trace the origin of this name to Basque’s ‘tximitxurri’ which translates to “random mixture of things.” Basque Argentinas were immigrants who arrived from Northern Spain to Argentina in the 19th century. According to food historians, Chimichurri was first prepared by gauchos (skilled horsemen) to flavour meat cooked over open fires.
The bright and zippy sauce is full of flavour and is used for basting, marinating and dipping. Its fresh flavour and crunchy texture pair exceptionally well with grilled food such as steaks, chicken and veggies. I absolutely love this condiment as it adds depth to grilled foods without overpowering the main dish.
Drizzle this authentic homemade Chimichurri over everything grilled or smear it over your breakfast toasties. And the best part? You only need 10 minutes to whip up this yummy sauce. Try your hands on this recipe, your friends and family will love it!
| Servings | Makes one small bowl |
| Course | Condiment |
| Preparation Time | 10 minutes |
| Cook Time | Nil |
Ingredients for the Chimichurri( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 tsp | Dried oregano |
| 1 tsp | Red paprika powder |
| 1 tsp | Roasted cumin seed powder |
| Salt to taste | |
| 2/3rd cup | Olive oil |
| 3 tbsp | Red wine vinegar |
| 1 – 2 tsp | Fresh garlic minced |
| 1 – 2 tsp | Fresh red chili minced |
| ½ cup | Parsley finely chopped |
| ½ cup | Coriander leaves finely chopped |
Instructions for the Chimichurri |
|
| 1. | Add the oregano, paprika, salt and cumin seed powder. Add in a bit of olive oil and mix well. |
| 2. | Now add garlic, red chili, parsley, coriander. Top it with the olive oil and red wine vinegar. Mix all ingredients. (You can taste and adjust the seasoning and spices as per your liking). |
| 3. | Serve with grilled paneer, roasted vegetables, grilled fish, chicken or even on toasted baguette. |
