Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      bunch         coriander -- tough stems removed
   1 1/4  cups          fresh mint leaves -- (packed)
     1/2                green bell pepper -- deribbed and
                        coarsely chopped
   1      large         jalapeno pepper with seeds
   2      tablespoons   water
   2      tablespoons   fresh lemon juice
     1/2  teaspoon      salt

Preparation:

Combine the coriander, mint, bell pepper and jalapeno in a food processor. Process, scraping down sides of bowl as necessary, until the herbs and peppers are minced. Add the water; process until the mixture is a finely textured, slightly watery puree. Transfer the chutney to a nonreactive bowl. Stir in the lemon juice and salt. Adjust seasonings. Cover and refrigerate for up to 3 days. Any leftover chutney may be used in the Tandoori-Style Chicken Salad. This condiment is pleasantly spicy. If you want it searingly so, add another jalapeno or adjust at the end with a little cayenne pepper. It is especially good paired with a sweet mango chutney.