The bright green color and the hot and sour taste of dhania chutney adds a zip to any dish.
This is not a blend but I use it extensively for flavoring and garnishing many dishes, so I always like to keep some on hand. Roasting cumin seeds brings out their full flavor.
These pakoras/fritters are one of my favorites. My neighbor back in India introduced me to them when I was a teenager. The diced potatoes keep the fritters moist and the black pepper adds a distinct flavor and heat. I serve them as appetizers at a party or as a snack with hot tea or coffee.