Coriander & Mint Chutney
Makes about 1 1/2 Cups
2 1/2 Cups Fresh Cilantro
1/2 cup Fresh Mint leaves
1/2 Small onion, coarsely chopped
8 Cloves Garlic
1” cube of Fresh Ginger, peeled and chopped
2 Green Chile Peppers (the small, hot ones)
1/4 Cup Lemon juice (fresh)
2-3 Tbsp. Water
1 Tsp. Cumin seeds
Sea Salt to taste
Blend or puree all ingredients above to a smooth consistency in either a food processor or blender. Store in an airtight container in your refrigerator for up to a week, or freeze and use as needed.
