Indian snacks are often served with two chutneys – one green and one darker brown (tamarind) chutney. This is my recipe for a beautiful, spicy green chutney that you can use as a dip, sandwich spread, or even use it in soups for added depth of flavor. Enjoy!
2 cups of fresh cilantro leaves (just chop off the very bottom of the stems)
1/2 cup of fresh mint leaves
1-3 green chilies (depending on the heat of the peppers you are using – adjust to your taste)
1 pinch of roasted cumin / jeera (optional)
1/4 teaspoon sugar
1/8 cup lemon juice
Place all ingredients and liquefy in a blender until you get to a smooth, paste-like consistency. Store in the fridge for up to one week, although I prefer using fresh chutney as the flavors are always superior when you first make it.