Coriander Mint Chutney

1. 1

   Prepare the Herbs (5 minutes)

   1.Thoroughly wash the coriander and mint leaves under cold running water to remove any dirt or grit.

   2.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.

   3.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

   Blend the Chutney (4 minutes)

   1.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.

   2.Add the prepared mint leaves, coriander leaves, cumin seeds, asafoetida (hing), salt, and optional sugar to the jar.

   3.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.

   4.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

   Taste, Adjust, and Serve (1 minute)

   1.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.

   2.Give it a final 10-second blend to incorporate any adjustments.

   3.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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