pmelvoin happened upon some coriander chutney “while wandering the aisles of an unusually well stocked Albertsons on Mercer Island in Washington State.” “Have used it straight and as a blend with olive oil, or mayonnaise,” pmelvoin says. “Your imagination may go wild with this chutney. Salads, fish, ragouts, stews, you name it, it goes well.”

cheesehead in recovery loves the stuff, too. It’s bright, fresh, and full of coriander leaves—more like salsa verde than chutney.

Plus, it’s easy to make, Chowhounds say. It’s just chopped cilantro (a.k.a. coriander), mint, chile, onion, and yogurt, plus salt and lime juice to taste.

Discuss: Shortcut of the week-Swad coriander chutney

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