Coriander – Mint Chutney

Ingredients:

• 1 cup Fresh coriander leaves (cilantro)
• 1/2 cup Fresh mint leaves
• 1–2 Green chilies, chopped
• 1/2 inch Ginger, peeled and chopped
• 1 teaspoon Ground cumin (optional)
• 1 teaspoon Lemon juice
• Salt to taste
• 3–4 tablespoons Water (or as needed for blending)

Method:

1. Prepare Herbs: Rinse the coriander and mint leaves in a fine mesh sieve. Drain well and pat dry with a paper towel.
2. Blend Chutney: In a blender or food processor, combine the coriander leaves, mint leaves, green chilies, ginger, cumin powder (if using), lemon juice, and salt. Blend until smooth.
3. Adjust Consistency: Add water as needed to achieve the desired consistency. Some prefer it thick for sandwiches, while others like it thinner for dips.
4. Taste and Adjust: Taste the chutney and adjust the seasoning if necessary. You can add more lemon juice, salt, or chilies to taste.
5. Serve: Transfer the chutney to a serving bowl. It’s great with snacks like papads, samosas, or as a sandwich spread.

Serves 6-8

This chutney can be stored in the refrigerator for up to 3 days.