To prepare chutney: Add mint, cilantro, jalapeño, ginger, garlic, lemon juice, cumin and salt to the bowl of a food processor or pitcher of a blender and pulse until all ingredients are well blended together.  Transfer to a covered container and store in the fridge up to 3 days, until ready to use. 

To prepare kabobs: Mix lamb with 1 cup mint chutney. Form into kabobs around kabob sticks. Broil eight minutes per side. Brush remaining chutney over kabobs. Serve with toasted pine nuts and additional chutney on the side.

Quinoa salad: Combine 2 cups quinoa (any color) with 1 cup mint chutney, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, and 1 cup additional fresh mint. Toss in ½ cup toasted walnuts and ½ cup dried cherries.