2 cups cilantro leaves, roughly chopped
1 cup mint leaves, roughly chopped
1 jalapeño pepper, seeded and deveined
6 garlic cloves
1/2 inch piece fresh ginger, roughly chopped
Juice of 1 lime
1/4 teaspoon cumin seeds
1/2 teaspoon salt
118 ml (1/2 cup) water
Add all ingredients to a blender and blend until smooth.
For an even spicier chutney, leave the vein of the jalapeño intact.