Blend all ingredients together until smooth. Taste and adjust salt, spice and lemon.
Add more chilies for spice if needed and blend again. Refrigerate for up to 5 days. Freeze in small airtight container for up to 3 months. Thaw and use.
You can add a tablespoon of non-dairy yogurt, peanuts or coconut flakes to make a thicker chutney. Use this chutney in rolls, as a side, with cutlets, tikka, grilled veggies, or as a salad dressing.

2 to 3 green chilies, remove seeds to adjust heat to taste
1/2 cup fresh mint leaves, packed
1/2 cup cilantro, packed
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoon lemon juice, or to taste
1/2 teaspoon apple cider (sub for white vinegar or more lemon juice)
2 small cloves garlic, optional
1/2 inch piece ginger, optional
1/4 cup water
1/4 teaspoon chaat masala (or 1/4 tsp Indian Suphur salt)