75-100 grams (2 3/4 ounces-3 1/2 ounces) fresh cilantro, leaves picked
75-100 grams (2 3/4 ounces-3 1/2 ounces) fresh mint, leaves picked
2-3 green chillies
Juice of 1 lime
1 teaspoon salt
1 teaspoon granulated sugar
3 tablespoons water
Put all the ingredients in a blender or food processor and blend to a smooth paste. Serve straight away or keep chutney, refrigerated, in an airtight container for up to 5 days.
Makes 1 medium bowlful.
From The Cardamom Trail by Chetna Makan, with minor change
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