Ingredients:
- 1 cup loosely packed cilantro with stems
- 2 cups loosely packed mint leaves
- 2 teaspoons cumin seeds or 1 teaspoon cumin powder
- 3 to 5 Thai green chiles, stemmed
- 1 teaspoon granulated sugar
- 1 teaspoon fine sea salt
- ¼ cup fresh lemon juice
- ¼ cup Greek yogurt or water
- 2 garlic cloves (optional)
Directions:
Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.