When I think of chutney I think of a thick, sweet and sour condiment, and this is the case quite often, but most of the Indian people I have come to know make this sort of thin, herb chutney. You can use any fresh herbs that you like, but most common for an Indian dish would be mint and/or cilantro (coriander). There is always a little sweet (sugar), a little salt and a little sour (lemon juice). I add cucumber to think it out, too but this is not traditional and chose not to add chilli peppers or onion—I wanted to use the chutney to cool, rather than spice up the accompanying dishes. This is great with Tandoori Chicken.
3 inch piece of English cucumber, peeled and seeded, roughly chopped
1 bunch fresh mint (leaves removed from the stem), roughly chopped
1 bunch fresh cilantro, roughly chopped (a few stems won’t hurt)
1 teaspoon table sugar
¼ teaspoon salt
1 tablespoon lemon juice (or to taste)
1) Puree everything in a food processor or blender. Store in a jar in the refrigerator for up to a week.
Makes just about ½ cup