- 1/2 teaspoon cumin seeds
- 1 cup firmly packed fresh cilantro leaves (from 1 large bunch)
- 1 cup firmly packed fresh mint leaves (from 1 large bunch)
- 5 to 7 fresh green Thai chiles (1 1/2 to 2 inches long), stemmed
- 2 teaspoons amchoor (ground dried mango)
- 1/4 teaspoon salt
- 3 tablespoons fresh lemon juice
- Toast cumin seeds in a small dry skillet over moderate heat, stirring, until fragrant and a shade darker, about 2 minutes. Blend seeds with cilantro, mint, chiles, amchoor, and salt in a food processor until very finely chopped, then transfer to a small bowl and stir in lemon juice.