Serve this chutney with our South Asian Fish.
In a small skillet over medium-low heat, toast cumin seeds, tossing often, until very fragrant, about 3 minutes. Remove from pan, let cool, and grind in a spice grinder.
Transfer cumin to a bowl, add remaining ingredients, and toss well to combine
This chutney can be made hotter or milder according to your preference; just adjust the amount of minced chiles.
