Pudina chutney

KWhen you have guests over, and are serving kebabs, you better have pudina chutney and lots of it!
I was initially planning to make a slightly offbeat chutney, with grated apples, but by the time I was done with the rest of the cooking, had only enough energy left over to make the most conventional of pudina chutneys. And it turned out exactly the way it should!

1 measure mint leaves/ pudina (destemmed)

1 measure coriander leaves/ dhania patta
6 pods garlic
2 green chillis (or to taste)
1/2 lemon
1 tsp cumin seeds/ jeera
water, as required
salt to taste

Method
Remove the stalks from the leaves, and chop coarsely
Roast the jeera seeds
Blend the leaves, garlic, green chillis and jeera with sufficient water to get the desired consistency.

Squeeze the lemon, add salt as desired.

Serve chilled.