Title: Fresh Cilantro and Mint Chutney
Categories: Ethnic Vegan
Yield: 1 Batch

3	c	Cilantro leaves - (firmly packed)
1/2	c	Fresh mint leaves
1/3	c	Fresh lemon or lime juice
3		Serrano chilies; chopped
6	md	Garlic cloves; chopped
1		1-inch piece fresh ginger - peeled and chopped
1	ts	Ground cumin
1	ts	Sugar
1/2	ts	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

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