Cilantro-Mint Chutney
This vibrant green chutney from Maneet Chauhan’s “Chaat” (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh and bright sauce, but the mango pulp is especially key, giving the chutney a slightly creamy texture and a subtly sweet flavor. This chutney has a lot of uses in Indian cuisine — a building block for chaat, or a dipping sauce for pakora, for example — and it can also be used as a sandwich spread or marinade. It lasts up to two weeks, refrigerated, in an airtight container, but it will start to lose its vibrancy and flavor after a week — best to make it one batch at a time to enjoy that day. Priya Krishna
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