A simple, everyday relish from India, this condiment adds a wallop of fresh spiciness to food. Each cook has a different take on green chutney, and many add chopped onion and grated coconut. The straightforward approach here keeps the flavors bright. Green chutney is purposely hot, but feel free to seed the chiles or use a less-alarming chile, such as jalapeño, for less dramatic results.

　　

Ingredients

makes 2/3 cup

　　1 or 2 hot green chiles, such as Thai or serrano, chopped

　　1 clove garlic, chopped

　　1/2 teaspoon salt

　　1 teaspoon sugar

　　1 1/2 cups packed coarsely chopped fresh cilantro stems and leaves

　　1/4 cup packed fresh mint leaves

　　2 tablespoons fresh lime juice

　　Water (optional)

　　

Step 1

Put the chile, garlic, salt, and sugar in an electric mini-chopper. Grind to a finely chopped texture, stopping the machine to scrape down the sides several times. Add the cilantro, mint, and lime juice. Process to a fine texture like that of a thick pesto. It should mound on a spoon.

　　

Step 2

Transfer to a serving bowl and set aside for 5 to 10 minutes to allow the flavors to bloom a bit. Taste and adjust the flavors. Lime and sugar will cut the heat, but you do want a nice salty, sweet, sour, hot, pungent finish. Add water by the teaspoon if the chutney is too thick; however, it should not be liquid. Set it aside for at least 30 minutes to mellow. This chutney is at its zippy best when freshly made, but it can be refrigerated for up to 2 days.

　　Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More © 2009 by Andrea Nguyen, Ten Speed Press.Buy the full book from Amazon or from Bookshop.