Photograph by Heami Lee, food styling by Frances Boswell, prop styling by Sophie Strangio
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.