Cilantro-Mint Chutney

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Washington Post


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1/2 large tomato

1/2 large red onion

2 tablespoons olive oil

Juice of 1 large lemon (2 to 3 tablespoons; optional)

1/2 teaspoon salt, or to taste

1/2 teaspoon cumin powder, preferably toasted

1/2 bunch cilantro, including the stems

1 cup loosely packed mint leaves

1 teaspoon sugar, or to taste

Chili powder

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