Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       medium       Bunches fresh coriander
   1       medium       Bunch fresh mint
   6                    Fresh jalapeno peppers -OR- to taste
   1       small        Onion -- chopped
   1                    Piece fresh ginger (1/2") -- peeled and grated
   1       t            Lime juice
     1/2   ts           Sugar
                        Salt -- to taste
   1       t            Vegetable oil
     1/2   ts           Mustard seeds
     1/2   ts           Cumin seeds

Preparation:

Coarsely chop coriander, mint, and peppers. Process first eight ingredients in a blender, adding enough water to make a coarse paste. Transfer to a nonmetallic container. Heat oil in a saucepan. Add mustard seeds and let them splutter. Add cumin seeds and stir until fragrant. Remove from heat and add to chutney. Mix well before serving. The chutney is best when made just before serving, but leftovers may be refrigerated and used within 24 hours.