Coriander Mint Chutney

1. 1

   Step 1

   • a.Prepare the Herbs (5 minutes)
   • b.Thoroughly wash the coriander and mint leaves under cold running water to remove any dirt or grit.
   • c.Pick the mint leaves from their stems. For coriander, you can keep the tender, thin stems as they are full of flavor, but discard any thick, tough stems.
   • d.Gently pat the herbs dry with a clean kitchen towel or use a salad spinner. Removing excess water is key to a flavorful, non-watery chutney.
2. 2

   Step 2

   • a.Blend the Chutney (4 minutes)
   • b.In a high-speed blender or chutney grinder, add the chopped ginger, green chilies, lemon juice, and 3 tablespoons of ice-cold water. Blending these first creates a liquid base that helps grind the herbs smoothly.
   • c.Add the prepared mint leaves, coriander leaves, cumin seeds, asafoetida (hing), salt, and optional sugar to the jar.
   • d.Blend on high in short bursts for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
   • e.If the chutney is too thick, add another tablespoon of cold water or an ice cube and blend again until it reaches your desired consistency.
3. 3

   Step 3

   • a.Taste, Adjust, and Serve (1 minute)
   • b.Taste the chutney and adjust the seasonings. Add more salt for savoriness, lemon juice for tang, or a pinch more sugar to balance the flavors if needed.
   • c.Give it a final 10-second blend to incorporate any adjustments.
   • d.Transfer the chutney to a serving bowl. Serve immediately with snacks like dhokla, samosas, or sandwiches, or store in an airtight container in the refrigerator.

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