This green chutney is lovely to serve with meals as well as snacks. Shobha adds the extra ingredients for an extra delicious chutney :D.
1 bunch Fresh Cilantro (Coriander Leaves or Dhania)
1 small bunch Fresh Mint (Spearmint or Pudina)
3 or 4 Green Onions, white and green parts
2 hot green chili (Jalapeño or Serrano) or more to taste
1 tsp whole Cumin seeds, toasted
1 clove fresh Garlic
1/2 " piece Fresh Ginger
1 ripe Tomato, chopped
1/2 tsp Sea Salt or to taste
1 Lime or Lemon
1 pinch Sugar
Sort out weeds and yellow leaves from mint and cilantro and discard. Strip the leaves and tender tips of the mint and cilantro; discard the stems. Wash the herbs well in several changes of fresh water to get rid of sand and grit. Spin dry in a salad spinner or gently blot dry with paper/kitchen towels.
Wash well the green onion and trim the ends and any yellow leaves. Chop coarsely.
Wear gloves before processing the chiles: cut off the stems from the green chilies and cut in half. If you like a mild chutney, remove the seeds from the chilies. Chop the chilies coarsely.
Chop the ginger and the tomato coarsely.
Squeeze the lime/lemon and discard the rinds.
Place the lime/lemon juice and the rest of the ingredients in a blender container and process into a smooth puree adding a little water if necessary.
Taste and adjust lime juice and salt until they are well balanced.
Refrigerate in a covered jar until ready to serve. The chutney will stay fresh for about a week in the refrigerator. Serve cold or at room temperature with snacks or as desired.