This chutney comes together in minutes and the scallion greens add a nice oniony layer. “In the past I liked to focus chutneys on singular flavors,” chef Preeti Mistry says. “I’d make a cilantro chutney and a mint chutney—but for this one I thought, Let’s just pack a lot of exciting flavor in there. Let’s deluxe it.” Make a batch of this scallion, mint, and cilantro chutney and spread it on the Bombay Sandwiches, drizzle over the Dahi Puri, and eat with Spring Vegetable Bhajia as a dip.
Recipe information
Yield
Makes about 2 cups
Ingredients
Preparation
Purée scallions, chile, garlic, ginger, cilantro, mint, lemon juice, a big pinch of salt, and ⅔ cup water in a blender until smooth. Transfer to a small bowl.
To store, transfer to an airtight container; cover, chill, and use within 3 days.
