Parsi Green Chutney

Vibrant coconut-coriander-mint chutney ground with garlic, green chilli, cumin, and lime juice — the chutney used to coat the fish in patra ni machhi and served as a table condiment alongside most Parsi meals. Denser and more coconut-forward than Delhi or Maharashtrian green chutneys; the fresh coconut provides body and sweetness against the mint and chilli heat. Made fresh at the time of cooking and consumed the same day; a staple condiment in the Parsi kitchen that ties the cuisine's flavours together.