Pomegranate Mint Chutney

MAKES 1 cup

1 small red onion, coarsely chopped
2 green chilies, coarsely chopped
1 tablespoon fresh lemon juice
4 tablespoons water
4 cups fresh mint leaves
1 cup fresh cilantro, coarsely chopped
2 teaspoons dried pomegranate seeds, ground
1 teaspoon sugar
Salt to taste
2 tablespoons fresh pomegranate seeds for garnish

In a blender or a food processor, add the onion, green chilies, lemon juice, and 2 tablespoons of water and blend until smooth. Add the mint and cilantro blending until pureed. Add the remaining 2 tablespoons of the water, if needed. Add the pomegranate seeds, sugar and salt and blend again. Adjust the seasonings.

Transfer to a bowl and serve immediately or refrigerate up to two weeks. Garnish with fresh pomegranate seeds.