Mint Chutney

Ingredients

• 2 cups mint – leaves picked, loosely packed
• 1.5 cups cilantro – leaves and tender stems, roughly chopped
• 2 each green chili – stemmed, roughly chopped
• 1 tbsp ginger – chopped
• 2 tbsp lemon juice – freshly squeezed
• 0.5 tsp roasted cumin powder
• 0.5 tsp sugar
• 0.75 tsp salt – fine
• 3 tbsp water – ice-cold, as needed for blending

Instructions

1. Pick the mint leaves from the stems; rinse the mint and cilantro in cold water and drain very well, then pat dry.
2. Stem and roughly chop the green chilies; peel and chop the ginger. Squeeze the lemon juice if using fresh.
3. Add mint, cilantro, green chili, ginger, lemon juice, roasted cumin powder, sugar, salt, and 2 tbsp of the ice-cold water to a blender.
4. Blend until very smooth, stopping to scrape down the sides as needed. Add the remaining water 1 tbsp at a time until the chutney is spoonable but not watery.
5. Taste and adjust with a pinch more salt or lemon juice to balance, if needed.
6. Let the chutney rest 10 minutes, then serve. Refrigerate in a clean jar up to 3 days; for best color, keep chilled and covered.