Mint Chutney with Tomato

• 1 tablespoon peeled and minced fresh ginger
• 1 jalapeno or other small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste
• 1 medium or 1/2 large white onion, peeled and cut into chunks
• 1 large ripe tomato, cored and roughly chopped
• 2 teaspoons any curry powder or garam masala, preferably homemade (pages 592594), or to taste
• 2 cups fresh mint leaves
• Salt to taste

1. Combine the first 5 ingredients in a food processor and process, pulsing the machine on and off and stopping to scrape down the sides if necessary, until the onion and tomato are roughly chopped, not pureed.
2. Add the mint leaves and pulse a few more times to combine and roughly chop the leaves.
3. Add salt and more chile or spice mix if you like.
4. Serve immediately or cover and refrigerate for up to a day.
5. Omit the tomato and the curry powder.
6. Add a squeeze of lime if you like.

fresh ginger, fresh chile, white onion, tomato, curry, mint, salt

Taken from www.epicurious.com/recipes/food/views/mint-chutney-with-tomato-385968 (may not work)