PODINA CHATNI (fragrant mint sauce, 2 cups)

This, and tamarind sauce, are the most popular chutneys served in Indian restaurants in the United States.  It is a thin sauce often served as a dip for shrimp (see spicy fried shrimp with mint chutney), kabobs or tandoori dishes.

2/3 cup white vinegar

¼ cup sugar

1 teaspoon kosher salt

2 to 6 fresh, hot, green chiles, stemmed and cut into 1 inch pieces

1 inch cube fresh ginger, peeled and cut into large pieces

¼ teaspoon ground roasted cumin seeds

1 cup tightly packed, coarsely chopped, fresh coriander leaves and stems

1 small (1/3 pound) green, unripe mango, peeled, pitted and chopped, or use 1/2 cup canned, salted mango, drained, rinsed and chopped into large chunks, or substitute 1 small, sweet green pepper, cored, chopped and combined with 2 teaspoons lemon juice.

1 cup tightly packed fresh mint leaves and tender stems

1. Pour the vinegar into a blender. Add the sugar, salt, chiles, ginger and cumin. Process for 1 minute (or until sugar is dissolved into the liquid and seasonings are minced).

2. Add the mango, coriander and mint in small quantities and process until the contents are finely pureed. Transfer the sauce to a covered jar.

from Julie Sahni, Moghul Microwave