We make a lot of Indian food at our house, and it is always served with two accompaniments:

• plain yogurt or raita
• a chutney of some sort

Yogurt is cooling and refreshing to the palate, balancing the spiciness of Indian cooking. It also offers a creamy, mellow flavor that blends nicely with Indian food.

A chutney is a sweet, spicy or sour accompaniment spooned on top or on the side as a compliment to the main dish. And they add a great complexity to Indian food.

Get the yogurt from Del Marie (soon) … and, make this Mint-Cilantro Chutney to go with it. Serve with Gobhi Rasedar.

• 2 cups chopped fresh cilantro (stems and all)
• 1 cup chopped mint 1 tablespoon fresh ginger, roughly chopped
• 1 tablespoon garlic, roughly chopped
• 1 jalapeno pepper, chopped (add some seeds if you like it spicy)
• 3 T. shredded unsweetened coconut (coconut is optional. If you only have sweetened coconut, just rinse off the sugar with running cold water over a strainer)
• juice of 1 lemon
• salt to taste

Pulse all ingredients in a food processor or blender with about 1/4 cup water.

- daphne