1 tablespoon wasabi paste
2 green chilies
5 scallions, coarsely chopped
1 cup fresh mint leaves, trimmed
3 cups fresh cilantro, coarsely chopped
4 tablespoons fresh lime juice
1 tablespoon low fat mayonnaise
2 teaspoons sugar
Salt to taste
In a food processor or blender, mix together the wasabi, green chilies
and scallions until minced. Add the mint and cilantro and process,
scraping the sides with a spatula, until pureed. As you blend, drizzle
the lime juice through the feeder tube into the bowl and process
until the chutney is smooth.
Add the mayonnaise, sugar and salt and mix. Transfer to a bowl and
serve immediately or refrigerate up to two weeks.