Mint Chutney recipe

1/2 cup mint, stems removed, washed, uncut (see note)
1/4 cup cilantro, stems removed, washed, uncut (see note)
1 green chile, chopped (use any kind, from mild to hot)
1 1/2 tablespoons onion, chopped
3 tablespoons lemon juice
4 to 5 teaspoons water
3/4 teaspoon salt

Combine all ingredients in blender and blend on medium speed until mixture has smooth consistency. If chutney is not to be served right away, cover tightly and refrigerate. It can stay fresh in the refrigerator for 1 week.

Makes about 3/4 cup.

NOTE: The mint and coriander leaves should be thoroughly washed and tightly packed to measure.