This Spicy & tangy Green Chutney  is made primarily using fresh coriander and mint. A wave of cool mint and sharp cilantro washes over your tongue, cleansing and refreshing. lime or lemon adds a tangy counterpoint, keeping your senses on edge. The gentle heat of green chilies builds subtly, warming your palate without overwhelming.

This Chutney can be  served with kebab, Starters, Barbecue, Roasted Papad and chaats. Make this Chutney 1 to 2 hours before serving for best result.

Green Chutney

Course: Accompaniments and Sides

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Ingredients

• 1 bunch Coriander leaves with stem

• 1 cup Mint

• 5-6 pcs Green Chili

• 2 inch Ginger

• 1/2 tsp Black Salt

• 1 tsp Chat Masala

• 1/2 tsp Salt

• Hing a pinch

• 2 tbsp. Roasted Chana

• 1tsp Jeera

• 1 tbsp. Lemon Juice

• 1 tbsp. Plain yogurt

• 2 Pieces Ice cube

Directions

• Combine all ingredients in a blender, and process until chutney is almost smooth, about 30 seconds.
• Transfer chutney to a bowl, and place a piece of plastic wrap directly on surface. Wrap bowl in plastic wrap, and chill 1 hour. Serve chutney within 1 day for best flavor. Chutney can be frozen in ice cube trays and stored in freezer up to 3 months.