Even though it contains some chile, this easy chutney (made in a blender) is a cooling accompaniment to anything spicy. Chef Suvir Saran of New York's Devi Restaurant likes to serve the chutney with cheelas (chickpea-flour crêpes) or dosas (lentil-flour crêpes). "But my partner, Charlie, likes it with almost anything," says Saran, including scrambled eggs with cilantro and chiles. The recipe calls for a pinch of asafetida, a plant resin which adds a distinctive depth of flavor; if you can't find it, the chutney is also delicious without it.
Slideshow:Delicious, Quick Side Dishes