Name: Mint Chutney
Total time: 15 min
Ingredients: 3 cups roughly chopped fresh mint (about 3 ½ ounces, from 2 large bunches); ½ cup roughly chopped red onion (about 2 ounces, from 1 small onion); ¼ cup water, plus more as needed; 1 tablespoon coarsely chopped (and seeded, if desired) fresh Indian or Thai green chiles (from 4 medium [1/2 ounce total] chiles); 2 teaspoons coarsely chopped peeled fresh ginger (about 1/3 ounce); 6 cups roughly chopped fresh cilantro (about 7 ounces, from 5 medium bunches), divided; 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 medium lemon); 1 teaspoon kosher salt; 1 teaspoon granulated sugar

Place mint, onion, 1/4 cup water, chiles, ginger, and half of the cilantro in a blender. Process, stopping occasionally to scrape down sides and adding additional water 1 tablespoonful at a time (up to 1/3 cup) as needed to loosen mixture, until almost smooth, about 1 minute. Add remaining cilantro; process until smooth, about 1 minute. Transfer chutney to a medium bowl. Stir in lemon juice, salt, and sugar. Chutney may be stored in an airtight container in refrigerator up to 2 days.

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Mint Chutney

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