This pairs well with Indian dishes, but is also a nice topping for sandwiches and burgers, or as an accompaniment to steamed or roasted vegetables.
|1 bn||cilantro (washed and dried well, stems mostly removed)|
|1 bn||mint (washed and dried well, stems removed)|
|1||Serrano chili (de-seeded and roughly chopped)|
|ginger (fresh, 3" piece, peeled)|
|1⁄3 c||golden raisins|
|salt (to taste)|
|1||lemon (juice of)|
Combine herbs and chili in a food processor and pulse until finely chopped. Add the ginger, cashews, a pinch of salt, and half the lemon juice Pulse to create a thick paste. Add about 1/3 cup of water and pulse. Add more water if needed, a tablespoon at a time. Taste and add more lemon juice or salt if needed.
It will keep, refrigerated in a covered container, for a few days.