Cilantro chutney

Green chutney (from the City Pages, about four years ago)
1 large handful cilantro leaves (or two, or three)
1 handful fresh mint leaves, stemmed
1/2 inch fresh ginger root
1 or 2 cloves garlic
1 medium tomato (although you can skip this in a pinch)
1 or 2 chiles (Thai preferably)
salt to taste, and about 1/3 c water
Start by rinsing the leaves and putting them in the salad spinner, one of the greatest inventions of all time. Roughly chop everything and throw into a food processor or blender. It will look really full, and you may need to add a few tablespoons of water to get it going.
Blend the hell out of it until it is green and smooth and beautiful. Add salt. (Add about 1/2 teaspoon at a time, tasting it as you go. The saltiness will increase over time, so less is better.)
The recipe says you can store in the frig in an airtight container for up to two days, but I've found that if you skip the tomato entirely, you can keep a tub of this stuff in the frig for a good month or two.
Great on frozen samosas, spread on pita, eaten with Indian food, added to stirfrys, or scrambled eggs or salads.