Coriander Mint Chutney

1. 1

   Step 1

   • a.Prepare the Herbs (3 minutes)
   • b.Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
   • c.Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
   • d.For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2. 2

   Step 2

   • a.Combine Ingredients in Blender (2 minutes)
   • b.Place the washed coriander and mint leaves into a high-speed blender jar.
   • c.Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3. 3

   Step 3

   • a.Blend to a Smooth Paste (2 minutes)
   • b.Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
   • c.Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
   • d.Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
4. 4

   Step 4

   • a.Taste, Adjust, and Serve (3 minutes)
   • b.Transfer the chutney to a serving bowl.
   • c.Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
   • d.For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.

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