Creamy Cilantro Mint Chutney (Indian Green Chutney)

1/2 cup mint, do not include the stem
2 green chilies (use a small variety like Thai chilies)
2 cloves of garlic
1 inch piece of ginger
1 heaping teaspoon roasted cumin seed
1/4 cup raw cashews
salt to taste
lemon juice and sugar to taste/balance
water as needed for the blender

Directions

1. Rinse and pat dry both cilantro and mint. Discard the mint stems and only use the leaves.

2. In a blender, add cilantro (break into half if needed), mint leaves, green chilies, garlic, ginger, roasted cumin seed, cashews, lemon juice, and 2 tablespoon of water.

3. Blend until you get a smooth consistency. You may need to add more water periodically. Add salt and sugar to taste and balance out the flavor.

4. Use a small rubber spatula to transfer Creamy Cilantro Mint Chutney into an airtight container. Keep it refrigerated for at least a week.

** if you make a large batch, feel free to freeze the extra as it thaws beautifully and can be enjoyed immediately.

Enjoy Creamy Cilantro Mint Chutney with:

Chana Chaat (Chaat made with Chickpeas)