Fresh Mint Chutney

• 3 tablespoons finely chopped yellow onion
• 1 or 2 hot green chiles, such as Thai or Serrano, chopped
• 1 teaspoon minced fresh ginger
• Generous 1/4 teaspoon salt
• 1 teaspoon sugar
• 1 1/2 tablespoons fresh lime juice
• 3 tablespoons water
• 2 cups lightly packed fresh mint leaves, coarsely chopped (1 large bunch)

1. Put the onion in a mesh strainer and rinse for about 5 seconds under cold running water.
2. Transfer to an electric mini-chopper and add the chile, ginger, salt, and sugar.
3. Grind to a coarse texture, stopping the machine to scrape down the sides several times.
4. Add the lime juice, water, and mint.
5. Process to a fine texture; it should resemble a thick pesto.
6. Occasionally stop the machine and scrape down the sides to facilitate an even puree.
7. Transfer to a serving bowl and set aside for 5 to 10 minutes to allow the flavors to bloom.
8. Taste and adjust the flavors.
9. Add water by the teaspoon if the relish is too thick; however, it should not be liquid.
10. Set aside for at least 30 minutes for the flavors to meld and for the texture to slightly thicken.
11. The initial bright green color will dull, but the flavor will remain robust.
12. This relish tastes best fresh but can be refrigerated for up to 2 days.

yellow onion, green chiles, fresh ginger, generous, sugar, lime juice, water, mint

Taken from www.epicurious.com/recipes/food/views/fresh-mint-chutney-379823 (may not work)