Mint Chutney

Ingredients

• 2 cups packed roughly chopped fresh cilantro leaves and tender stems
• 1 cup packed roughly chopped fresh mint leaves
• 1/2 cup chopped red onion
• 1 tablespoon unsweetened grated coconut
• 1 tablespoon juice from 1 lemon
• 1 to 2 small hot green chilies, stemmed
• 2 medium cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/4 cup water, plus more as needed
• Kosher salt, to taste

Directions

Add the cilantro, mint, onion, coconut, lemon juice, chilies, garlic, and ginger to the bowl of a food processor. Pulse until everything is chopped very fine, pausing to scrape the bowl whenever the mixture climbs the sides. If the sauce needs loosening, blend in more water 1 tablespoon at a time, just until it is thick but still pourable. Serve right away, or spoon it into an airtight container and refrigerate for up to a week.