Pudina Ki Chatni (Mint Chutney)
2 cups fresh mint leaves1 small onion
2 cloves garlic
1 fresh hot green chile pepper (seeded, if you prefer a milder chutney)
1 tablespoon lemon juice
1 teaspoon cayenne pepper
3 1/2 fluid ounces water
Process all ingredients in a food processor to make a thick paste. To store, keep covered in the refrigerator. Corander chutney can be made simply by substituting fresh coriander (cilantro) for the mint.
From: Jennifer Freeman