Green Herb Chutney

This piquant green sauce accompanies barbecue throughout northern India, and there are almost as many versions as there are tandoori parlors in New Delhi. The basic ingredients are fresh mint and/or fresh cilantro, with spinach leaves frequently added for a richer color and flavor. The souring agent can be yogurt, tamarind, lemon juice or a combination of two or three of these. Here’s my version.