- 2.5 cups fresh coriander (cilantro) leaves
- 1/2 cup fresh mint leaves
- 1/2 small onion, coarsely chopped
- 6 – 8 cloves garlic
- 1/2 inch fresh ginger, peeled and chopped
- 3 hot green chili peppers, or to taste
- 1/4 cup fresh lemon juice
- 2-3 tablespoon water
- 1 teaspoon cumin seeds
- 2-3 tablespoons fresh grated coconut (optional)
- salt to taste
Method
Remove the tough stalks of the fresh herbs. Blend/puree all ingredients above to a smooth consistency.
Serve as condiment, dip or spread.
Stored in an airtight container, the chutney will stay good in the refrigerator for up to a week. The extra may also be frozen. The frozen chutney usually changes to a deeper green color, but there is no change of taste. Thaw and use the chutney.