Green Chutney with Mint and Coriander

As far as chutneys go, this one is the empress of versatility. Spread it on a sandwich, use as dip for your carrot and celery sticks or mix it up with cooked dishes for that extra spicy bite, however you put it to use, the classic Indian Green Chutney never lets you down.

I must confess I am addicted to this one, for I make huge batches to  store in my refrigerator and dab it on the slightest pretext. Add or decrease the green chillies as per your hotness preference and try not to keep one batch for more than a week as it loses some punch upon prolonged storage. Or you can take the easy way out and simply pour  into a freezer tray and thaw out when needed. That way, you lock in both the flavor and the color.

 

 

Ingredients:

For 3-4 servings.

1 large bunch of cilantro/coriander, chopped

1 large bunch of fresh mint leaves, chopped

3 green chillies, chopped

3 tablespoons of lemon juice

1 inch of ginger, chopped

1/1 teaspoon salt

1 tsp cumin seeds

1/2 tsp sugar (optional)

1 tsp oil.

Instructions:

1) Blend all ingredients into a smooth paste in a blender adding water as you go. 

2) Taste for salt and lemon juice and adjust as desired.