"Mon dhania" appears to be a phonetic or affectionate way of referring to dhania (धनिया), which is Hindi for fresh coriander leaves (also known as cilantro). This is a classic Indian green chutney (hari dhania chutney), a vibrant, tangy, and spicy condiment that's a staple with snacks like samosas, pakoras, chaat, dosa, idli, or even as a spread in sandwiches.

Here's a simple, authentic recipe that serves 4-6 as a dip. It takes about 10 minutes to prepare.

Ingredients:

• 2 bunches fresh coriander leaves (dhania) – about 2-3 cups packed (wash thoroughly and roughly chop, discard thick stems)

• 2-4 green chilies (adjust for spice level)

• 3-4 garlic cloves (or 1-inch ginger for a milder version)

• 1-2 tbsp lemon juice (or 1 tsp amchur/dry mango powder for tang)

• 1 tsp cumin seeds (optional, for extra flavor)

• Salt to taste

• 2-4 tbsp water (as needed for blending)

• Optional add-ins for variations:

• A handful of fresh mint leaves (for dhania-pudina chutney)

• 1-2 tbsp roasted peanuts or yogurt (for creaminess)

• A small piece of raw mango (in season, for extra tang)

Instructions:

1. Wash the coriander leaves well under running water to remove any dirt. Pat dry or shake off excess water.

2. In a blender or food processor, add the chopped coriander leaves, green chilies, garlic (or ginger), cumin seeds, salt, and lemon juice.

3. Blend to a smooth paste, adding water little by little to achieve a thick but pourable consistency. Scrape down the sides as needed.

4. Taste and adjust: more lemon for tang, more chilies for heat, or salt as required.

5. Transfer to a bowl. For restaurant-style, you can temper with a tsp of hot oil and mustard seeds (optional).

Store in an airtight container in the fridge for 3-4 days or freeze in ice cube trays for longer.

This chutney looks like this when ready:

It's incredibly versatile – spicy, fresh, and healthy! Enjoy with your favorite snacks. If this isn't the exact variation you meant, share more details! 

Here's a classic, highly-rated version of pickled mustard seeds – a tangy, popping condiment perfect for elevating dishes.

Ingredients (yields about 1-2 cups):

• ½ cup whole yellow mustard seeds (for mild flavor; brown/black for spicier)

• ½ cup vinegar (apple cider or white wine)

• ½ cup water

• ¼ cup sugar or honey

• 1 tsp salt

• Optional: bay leaf, turmeric, or chilies for twist

Instructions:

1. Rinse mustard seeds well under cold water.

2. In a saucepan, mix vinegar, water, sugar, and salt. Simmer until dissolved.

3. Add seeds; simmer 30-45 minutes until plump and liquid reduces (seeds should pop softly).

4. Cool to room temperature.

5. Jar and refrigerate (best after 3-5 days; lasts months).

Great on charcuterie, eggs, sandwiches, or meats!

If you're thinking of an Indian-style mustard pickle (achaar) that Chef Vikas Khanna might inspire, try this quick green chilli version with cracked mustard seeds – common in Punjabi cuisine he celebrates.

Quick Hari Mirch ka Achaar (Mustard Seed Green Chilli Pickle):

• 250g green chillies, slit

• 4 tbsp cracked yellow mustard seeds

• 2 tbsp salt, turmeric, chilli powder

• ½ cup hot mustard oil

• Lemon juice

Mix spices with chillies, pour hot oil, jar, and mature 2-3 days.