Lightly roast cumin seeds in a dry pan over medium heat until fragrant (30–45 seconds). Cool, then crush or grind to a fine powder. If using oil and mustard for tempering, warm oil in a small pan and crackle mustard seeds until they pop; remove from heat and let cool briefly.

Blend chutney

In a blender or small food processor combine chopped raw green mango, cilantro, mint, green chilies, chopped ginger, roasted cumin powder, sugar, and salt. Add 2 tablespoons water and blend to a smooth but slightly coarse puree, scraping sides once. If the chutney is too thick, add additional teaspoon of water at a time until desired consistency is reached.

Finish

Transfer chutney to a bowl. Stir in lemon juice and the cooled tempering (if using). Taste and adjust salt, sugar, or lemon. Chill for at least 15 minutes to let flavors meld before serving. Makes about 3/4 cup.

BBQ Imli Chutney (Sweet-Smoky Tamarind)

Reconstitute tamarind

Whisk tamarind paste with 3 tablespoons hot water in a small bowl until smooth and slightly loose.

Cook and reduce

Heat vegetable oil in a small saucepan over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add tamarind mixture, brown sugar, molasses, smoked paprika, ground cumin, red chili flakes, salt, and light soy sauce. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, about 4–6 minutes. The mixture should coat the back of a spoon.

Adjust and cool

Taste and adjust sweetness, salt, or smoke. Remove from heat and let cool to room temperature; chutney will thicken further as it cools. Transfer to a small serving dish. Makes about 1/3–1/2 cup.

Mooli Raita (Radish Yogurt Dip)

Prepare radish

Wash and trim radish. Grate using the medium side of a box grater. Lightly squeeze grated radish in your hands or a clean towel to remove excess water if very wet (reserve moisture if you prefer a looser raita).

Mix yogurt base

In a bowl, whisk yogurt until smooth. Add grated radish, chopped cilantro, chopped green chili (if using), roasted cumin powder, chaat masala, salt, and lemon juice. Stir until evenly combined. Taste and adjust salt or lemon.

Optional tempering

If using tempering, heat 1/2 teaspoon oil in a small pan over medium heat, add mustard seeds and let them pop. Pour the hot oil and seeds over the raita and gently fold in. Chill for 10–15 minutes before serving to let flavors marry.