Mint and Coriander Chutney

Ingredients:

1/2 cup (125 ml) water
2 cups fresh mint leaves
2 cups fresh cilantro/coriander leaves
1/8 – 1/4 cup fresh green chiles (to taste)
2 tablespoons (30 ml) fresh lemon juice (about 1/2 a lemon)
2 large garlic cloves
3/4 teaspoon salt
1/4 teaspoon cumin powder (also known as ‘zeera’)- you can also use whole cumin seeds

Instructions:

In a large blender, add the water followed by the mint leaves, coriander leaves and green chiles. Add in the lemon juice, garlic cloves, salt and cumin powder. Blend the mixture for a few minutes until it is pureed and completely free of large lumps. If the mixture is too thick for your liking, add a tablespoon or two of water until you reached the desired consistency. After adding additional water, always blend the mixture in the blender again to ensure it is all combined well. Serve at room temperature or chilled. Refrigerate unused portion in a covered container. The chutney will keep for up to 2 weeks in the refrigerator.

From crumbsandtales.com