Mint Chutney

1 C firmly packed spearmint leaves
6 scallions
2 green chillies
1 clove garlic
1 t salt
2 t sugar
1 t garam masala
1/3 C fresh lemon juice
2 T water

Cut the onions into small stalks, and seed and coarsely chop the chillies. Add all ingredients to a blender or food processor and pulse until well blended. Place into a small dish, cover, and refrigerate until ready to eat.

Serve on anything even remotely Indian/Pakistiani/Sri Lankan.


One thought on “Mint Chutney

  1. Pingback: Garam Masala « foodnography

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