As usual, I looked up several recipes and combined the ingredients that seemed like they would go together best. It went particularly well with both of the aloo tikka dishes that folks had brought, along with some of the other dishes.
The themed spice was amchur. I made an amchur chutney that I used to make sweet buns. I will post that recipe after I have had a chance to write up the recipe. They were also a pretty big hit and I will be making both the chutney and the buns again.
But in the meantime, this quick no-cook chutney is a cinch to make and would go well with just about any kind of stew or dal.
Home Cookin Chapter: Spices Spreads Dips Sauces
INDIAN MINT-CILANTRO (GREEN) CHUTNEY
2 cups chopped fresh cilantro
1 cup chopped fresh mint
1 Tbsp fresh ginger, chopped
4 cloves garlic, chopped
2 serrano peppers, chopped
2 Tbsp shredded unsweetened coconut, toasted
1-1/2 tsp salt
1/4 cup lemon juice
Combine all ingredients in a blender or food processor and process until smooth, adding water as necessary to reach desired consistency.
adapted from recipe found at http://www.food.com/recipe/green-chutney-indian-mint-cilantro-chutney-156498
exported from Home Cookin v.8.67 (www.mountain-software.com)