Do you have a favorite condiment? Something that stands out above the rest? I may be biased, but I think South Asians (specifically Indians, duh), have some of the BEST condiments. I’m not talking about a boring old ketchup (sorry, but ketchup doe not cut it and is always too vinegary for me), but a delicious array of smooth chutneys, chunky chutneys, dry chutneys, sauces, salads – so many things!

One condiment that does stand above the rest is Green Chutney. A staple across regional Indian cooking, green chutney is the perfect accompaniment to our street foods, lunches, dinners and the way I love eating it the most is simply alongside a homemade paratha (of course, that my Maa makes). It’s the perfect blend of fresh herbs, spicy green chilies, tang and sweetness. Make this for your family and top on everything from breakfast sandwiches, pizza, dumplings, you name it, you can chutney it.

Mint-Coriander Chutney:

• 2 full bunches coriander – thoroughly washed and dried
• 1 full bunch mint – thoroughly washed and dried
• 2 small Indian/Thai green chilies (or serrano chilies can be substituted)
• 1/4 tsp cumin seeds
• 1/4 tsp raw can sugar
• pinch of kosher salt
• salt
• lime juice from 1/2 fresh lime
• 2-3 tbsp water

1. Add all ingredients to a blender (a magic bullet, nutri-bullet or vitamix will work best), and blend until very smooth – tasting as you go for salt and lime juice.

2. Store in an air-tight mason jar or container.

Keeps in the fridge for about 1 week or freezes for up to 3 months.