Coriander and Mint Chutney

Ingredients	Quantity
Coriander –tough stems removed	1 bunch
Fresh mint leaves	1 ¼ cups
Green bell pepper – deribbed and coarsely chopped	½
Jalapeno pepper with seeds	1 large
Water	2 tbsp
Fresh lemon juice	2 tbsp
Salt	½ tsp

Combine the coriander, mint, bell pepper and jalapeno in a food processor. Process, scraping down sides of bowl as necessary, until the herbs and peppers are minced.

Add the water; process until the mixture is a finely textured, slightly watery puree.

Transfer the chutney to a nonreactive bowl. Stir in the lemon juice and salt. Adjust seasonings.

Cover and refrigerate for up to 3 days.

Any leftover chutney may be used in the Tandoori-Style Chicken Salad.

Yields about 1 cup.

This condiment is pleasantly spicy. If you want it searingly so, add another jalapeno or adjust at the end with a little cayenne pepper. It is especially good paired with a sweet mango chutney.