Herb chutneys are served on the day they are made. In India, fresh chutneys are also used to marinate meat and fish before cooking. That's what we like to do with our leftover chutney.
- 1 small bunch cilantro
- 1 small bunch mint
- Fresh green chile or Reshampatti pepper to taste
- 1 Tbsp ginger, minced
- Salt to taste
- ¼ cup lime juice
Wash herbs thoroughly and remove tough stems. Place in a food processor.
Add remaining ingredients and purée. Add water if needed.