Photo: Thomas J. Story

 

YieldsMakes about 1 cup (serving size: 1 tbsp.)
At Vik's Chaat Corner, in Berkeley, California, this zingy chutney offsets the deep-fried richness of the samosas. Seed the chiles if you'd like it less hot, and add the yogurt for a more mellow flavor.

 

How to Make It

Step 1
1

Whirl all ingredients in a blender until very smooth. Drizzle in just enough water to loosen, about 1/4 cup. Season to taste with more chile, lemon, or salt if you like.

Step 2
2

Make ahead: Up to 1 day, chilled.

Ingredients

 1 1/2 cups packed cilantro leaves and tender stems
 1/2 cup packed fresh mint leaves
 2 green onions, chopped
 3 serrano chiles, chopped
 2 tablespoons lemon or lime juice
 1/2 teaspoon salt
 2 garlic cloves, finely chopped (optional)
 1/2 cup yogurt (optional)

Directions

Step 1
1

Whirl all ingredients in a blender until very smooth. Drizzle in just enough water to loosen, about 1/4 cup. Season to taste with more chile, lemon, or salt if you like.

Step 2
2

Make ahead: Up to 1 day, chilled.

Cilantro Mint Chutney