Chutney, Mint

https://www.seriouseats.com/papri-chaat-indian-street-snack-recipe

INGREDIENTS

• 1 bunch (60g) cilantro
• 1 bunch (60g) mint
• Juice from 1 lime (about 30ml)
• 1 medium (20g) serrano pepper, sliced

DIRECTIONS

1. Prepare an ice bath. In a pot of salted boiling water, blanch cilantro and mint until they turn bright green, about 20 seconds. Shock herbs in ice bath to stop the cooking, then drain well. Squeeze out any excess liquid from herbs.

2. Remove and discard the thick mint stems, then roughly chop herbs and remaining tender stems. In a blender, purée blanched herbs with lime juice, serrano pepper, and just enough cold water to bring the mixture together, taking care not to over-blend and heat up the chutney, which can lead to discoloration. Season with salt to taste. The chutney will stay fresh in the refrigerator for 2 to 3 days.