This classic green chutney is a workhorse staple in the Indian pantry. It will keep refrigerated in a covered container for up to one week. After that, the vibrant green color will begin to lose its vibrancy, but thankfully it won't lose its flavor as quickly and should keep for an additional week. Peel fresh ginger using the edge of a spoon and wear gloves when seeding the chiles. I use long, slender Indian green chiles, but serrano chiles work in a pinch. My mom used to tell me that sometimes she thought my mind was a chutney because there were always so many thoughts whizzing around inside all at once. I took this as a compliment. Because chutney makes virtually any Indian recipe taste better. I also love to slather it on burger buns, use it to perk up sandwiches, add it to roasted vegetables to give them a better back-story, drop a dollop onto soups and stews to light them up, and spoon it over scrambled eggs to dress them up a bit.