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There are many wonderful things about our nanny, the least of which is that her husband is a chef, and she sometimes leaves me yummy Indian or Nepalese goodness. Recently, she left me a chutney which interestingly is made from the same ingredients we use to make pico de gallo, only her proportions are completely different.

Spicy Cilantro Chutney
1 head of cilantro
1 lemon sized tomato
2 thai chiles
dash salt
Toss all the ingredients in a cuisinart and mince until you’ve got a green pulpy fire sauce. Eat this on black beans, in the cavity of a fresh avocado, on tortillas or naan, or just on a clean spoon.

Doug spread his on shrimp enchiladas. Mine went in the cavity of my accompanying avocado.