Time to cook
A easy versatile chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chilies, and ginger. It can be served as a dipping sauce with various varieties of pakora, samosa, kachori or with vada varieties
Pluck leaves and tender stems from the coriander bunch.
Pluck mint leaves from their stems, using only the leaves to avoid bitterness.
Rinse coriander and mint leaves thoroughly, allowing them to drain in a colander.
Roughly chop the leaves
Place the leaves, chillies, ginger, cumin powder, lemon juice and salt in a blender or mixer-grinder.
Add water and blend until smooth with no chunks.
Transfer the chutney to a container. Keep refrigerated for 3 to 4 days if stored.