Cilantro and Mint Chutney

Cilantro and Mint Chutney

Recipe by Maya Kaimal, Curried Favors p.60
Everyone seems to love this chutney. It makes an ideal companion to fired snacks like Pakora, Baji, and Samosas. This version is somewhat spicy, so reduce the green chili you want it less hot.

Makes about 1 cup

2 cups cilantro leaves and tender stems, gently packed
1 cup mint leaves, loosely packed
1 cup chopped onion
½ teaspoon minced fresh garlic
½ teaspoon minced fresh ginger
½ teaspoon ground cumin
1 teaspoon minced, fresh green chili (serrano, thai or jalapeno)
1/4 teaspoon sugar
½ teaspoon salt
2 tablespoons fresh lemon juice
3 tablespoons plain yogurt, more if needed

In a food processor or blender combine all ingredients and process to a smooth puree, adding more or less yogurt as needed to obtain a creamy (not watery) consistency.

Note: Refrigerated in an airtight container, this chutney keeps up to 1 week.

*Feel free to use a blend of green herbs in your chutney, as long as they are tender, like mint, cilantro, dill, parsley