Mint (Cilantro) Chutney

What is food without sauce, and what is sauce without MINT CHUTNEY? Every single time I go to an Indian restaurant all over the world, the first thing that I search for is their mint chutney. Also, I am not sure if it is appropriate, but the restaurant I visited in Spain served papadum with mint and coconut chutney and I have been developing this habit to dip it ever since (please let me know if that is common or that is totally wrong). Regardless, this chutney is a great condiment/sauce to compliment your meal; serve it with grilled lamb, naan, tandoori chicken... gosh, you name it (I'm salivating already)...

Okay, enough of my babbling and here is the recipe for you can make your very own chutney (this is based on my taste bud, but I believe that it is similar to the ones I have tried and worth it is extremely easy to make!)

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Serving: 4-5 pax

Time: 5 minutes

Ingredients:

• 1.5-2 cups of mint leaves (remove stem)

• 2-3 stems of cilantro (optional, but I love it!)

• 1/2 lemon (for juice)

• 2 cm of ginger

• 2 small cloves of garlic

• 1 long green chili (here I use bird-eye chili because I couldn't find green chili, possible, but I prefer the taste and spiciness of green chili for this chutney. I have also used red chili, tastes good, but wouldn't give a rich and deep green color)

• Pinch of cumin

• 2 teaspoon of olive oil

• Salt to taste

Preparation:

• Blend mint leaves, cilantro (optional), ginger, garlic, chili, lemon juice, and cumin until fine and well combined.

• Add in olive oil bit by bit and adjust the viscosity that you like (wouldn't recommend putting it too much since olive oil has its own distinct taste).

• Adjust salt to your liking.

And Voila! Enjoy :)