Ingredients

The following ingredients have 4 Servings
  • 2 cups fresh mint (packed firm)
  • 2 cups fresh cilantro (packed firm)
  • 10 green Thai peppers (stemmed)
  • 2 tablespoons amchoor
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1/3 cup lemon juice

Instruction

  • In a pan over medium heat, toast the cumin seeds for 2 to 3 minutes, until slightly brown and fragrant.
  • In a food processor, add the toasted cumin seeds, mint, cilantro. Thai peppers, amchoor, and salt. Process the mix until chopped very fine (or your desired level of coarseness).
  • Transfer the mix to a bowl, then add the lemon juice and stir until fully combined.
  • Use immediately, or for the most robust flavor, allow the chutney to refrigerate for 1 to 2 hours prior to use to allow the flavors to set.