Coriander & mint chutney

Chutneys and pickles are essential in Indian cooking! This coriander & mint chutney is a classic condiment which is used in many different snacks (or chaats) like sev puri and for having alongside idlis and dosas! You can also spread this on sandwiches or toast! This chutney is so easy to make and barely takes anytime to put together. This chutney is best made and served fresh!

Ingredients 
2 large handfuls coriander stems included
2 large handfuls mint leaves 

1 green chillies 
1 tsp cumin seeds 
1/2 tbsp lemon or lime juice 
1 clove garlic
1 inch piece of ginger if the skin is thin you don't need to peel it
1/2 tbsp salt 


Method 
Time - 10 minutes

• Give the coriander & mint leaves a rinse to remove any impurities. 
  
  
• Add to a blender or grinder along with the remaining ingredients. 
  
  
• Blend until a smooth consistency with around 50ml of water until smooth. 
  
  
• The chutney will keep in the fridge for a few days! Enjoy with dosas, idli and snacks!

Recipe notes

• You can use the coriander stems in the recipe, but don't use the mint stems - they are thicker and may impart a bitter/unpleasant taste. 
  
  
• You can make a big batch of the chutney and then freeze it in portions in an ice-cube tray. I do this quite often as I usually don't manage to finish it all up in a week. When you want to make a snack or need some chutney, you can take out a few portions and defrost them. It will keep for 2 months or so in the freezer.