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Fresh Cilantro And Mint Chutney

check, ethnic, vegan

3 cup cilantro leaves - (firmly packed)
1/2 cup fresh mint leaves
1/3 cup fresh lemon or lime juice
3 serrano chilies; chopped
6 medium garlic cloves; chopped
1 each 1-inch piece fresh ginger - peeled; and chopped
1 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon salt

In a food processor or blender, mix all ingredients to a smooth paste, scraping down sides of bowl frequently. Refrigerate in an airtight container up to 10 days. Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987) Typed for you by Karen Mintzias

Yield: 1 batch

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