Cilantro-Mint Chutney

This traditional Indian-style chutney puts your garden herbs to work and is cool and refreshing in the heat of summer. Use it as a dip with vegetables, bread, or kabobs, and even as a marinade for fish or chicken. Freeze any extra chutney to serve with a warm curry during the winter months.
makes 2 cups

½ cup coarsely chopped onion
½ cup water
1 Tbsp. fresh lime juice
2 cups packed cilantro leaves and stems
1 cup packed fresh mint leaves
2 tsp. grated fresh ginger
1 tsp. chopped green chiles
1 clove garlic
1 tsp. sugar
¾ tsp. salt

In the container of a food processor or blender, add onions, water, lime juice, then herbs; pulse a few times until lightly chopped. Add remaining ingredients and continue to pulse until puréed to a loose paste. Keeps in the refrigerator for a few days and freezes well for months.