Mint Chutney

Yield: about 3/4 cup

Ingredients

• 1/2 cup mint, stems removed, washed, uncut*
• 1/4 cup cilantro, stems removed, washed, uncut*
• 1 green chile, chopped (use any kind, from mild to hot)
• 1 1/2 tablespoons onion, chopped
• 3 tablespoons lemon juice
• 4 to 5 teaspoons water
• 3/4 teaspoon salt

Instructions

1. Combine all ingredients in blender and blend on medium speed until mixture has smooth consistency.
2. If chutney is not to be served right away, cover tightly and refrigerate. It can stay fresh in the refrigerator for 1 week.

Notes

* The mint and coriander leaves should be thoroughly washed and tightly packed to measure.