Juice of 2 lemons
½ cup (8 g) chopped fresh cilantro
2–4 green Thai, serrano, or cayenne
chiles, stems removed, chopped
1 teaspoon coarse sea salt
1 teaspoon black salt (kala namak)
1 teaspoon red chile powder or cayenne
1 teaspoon Chaat Masala (see recipe on
page 57)
½ cup (119 mL) Mint Chutney (see
recipe on page 219)
½ cup (119 mL) Tamarind–Date Chutney
(see recipe on page 224)
1 cup (237 mL) Soy Yogurt Raita (see
recipe on page 124)