Photo by Chelsie Craig, food styling by Alison Attenborough
This is the best thing you can do with a bunch of cilantro and five minutes of time. Herby, spicy, and bright green chutney, it can be drizzled on rice, roasted veggies, and eggs—but most ideally on dahi toast!
Recipe adapted with permission from Indian-ish by Priya Krishna with Ritu Krishna (Houghton Mifflin Harcourt). Copyright © 2019.