In a blender or food processor, combine the mint, cilantro, ginger, cumin, lemon juice, salt, and 3 tablespoons water. Add as much of the jalapeño as you like. Puree or process to a smooth paste. Add more water 1 tablespoon at a time, if desired, to loosen. Season to taste with more salt, if needed.

Transfer the chutney to a serving bowl. Serve at once with pakoras, chaat, naan bread. Or cover and refrigerate for up to 3 days.

Fresh hot peppers such as jalapeños contain oils that can get onto your hands and cause irritation, especially to sensitive areas like your nose and eyes if you accidentally rub them while working. While handling them, wear rubber gloves if you have them, or wash your hands thoroughly with dish soap once you are done.