Green Pepper Chutney

Adapted from The Spice Box, Manju Shivraj Singh, The Crossing Press, 1981. ISBN 0-89594-053-1.

A good chutney for any Indian meal

An ample amount of hot green peppers (e.g. 7-8 jalapenos, 12-15 serrano's, 3 of the bigger hot green peppers), stemmed
1 small onion
1 Tablespoon ground roasted cumin seeds (or regular cumin powder if you don't have any ground roasted)
1 tablespoon lemon juice
1 teaspoon salt
1 clove garlic (opt)

Blend the above in a blender or food processor. Serve. You can adapt the heat by altering how many seeds you use. With no seeds, it's not hot at all.