Cilantro-Mint Chutney

Cilantro and mint have a wonderful affinity, with sweet grassy flavors that are assertive but food friendly. That said, you can certainly make a respectable version of this with one herb or the other; or use Thai or regular basil as a substitute for either.

11/2 cups firmly packed chopped fresh cilantro leaves

1/2 cup firmly packed fresh mint leaves

1 to 2 Thai or other hot fresh green chiles, seeded if you like, or to taste, or hot red pepper flakes, to taste

2 inches fresh ginger, cut into chunks

1/2 red onion, quartered

2 cloves garlic, peeled

1/4 cup freshly squeezed lime juice

1/2 teaspoon salt, or more to taste

• Combine the herbs, chiles, ginger, onion, and garlic in a food processor and pulse until finely ground.
• Add the lime juice and salt and process until nearly smooth (you may need to add up to 1/4 cup water to help the food processor get going); taste and adjust the seasoning.
• Refrigerate for up to a day; serve at room temperature.

MAKES: 11/2 cups

TIME: 15 minutes