Coriander Chutney

Original recipe by: Leslie Brenner

Every Indian cook has his or her own personal version of this vibrant, zingy, herbal, (often fiery!) chutney, which is ubiquitous on Indian tables. The essential ingredients are coriander (cilantro), some kind of green chiles, salt and citrus. Usually ginger and sugar are included, and often mint and/or cumin, sometimes yogurt or unsweetened dried coconut. You can play with the proportions according to your taste and the available ingredients. Adjust heat by using less serrano, or by seeding (or not seeding) the chile or chiles first. My recipe makes one that’s mild (1/2 serrano) to medium (1 serrano); use more, or leave in the seeds if you like fiery.

The chutney has a hundred uses. You can serve it with fried Indian snacks or appetizers like pakoras or onion bahji, or main dishes, as a condiment. You can spread it on sandwiches or stir into soups. Stir in a dollop of yogurt, sour cream…