• 1 c cilantro leaves, chopped
• 1 c mint leaves, chopped
• 1 t diced green chilies (canned or fresh – more if desired)
• 1/2 inch ginger, peeled and roughly chopped
• 1 t cumin
• 1 t lemon juice
• 1/2 t black salt*
• 3-4 T water

In a blender, add all of the ingredients. Add 3 to 4 tablespoons water, as needed, and blend to a smooth consistency. Add more salt, if needed, to taste.

The chutney can be stored in the refrigerator for 3-4 days.

*you can use table salt if black salt is unavailable.