Coriander Chutney (Preparation Time: 15 minutes, Serves: 3-4)

Coriander Chutney is my husband’s favorite. He can have it all year round with almost anything. This Chutney is therefore something I almost always have ready in the refrigerator. Keeping it ready has many pluses – he remains happy and it goes along well with most evening snacks, can be used as a relish when making sandwiches and adds a zing to daily meals.


Ingredients
  • 3 cups coriander/ cilantro, chopped
  • 1 cup mint leaves, broken and chopped (optional)
  • 1-2 green chillies
  • 1 lemon’s juice
  • Salt, to taste
  • ¼ tsp sugar
  • ½ tsp jeera (cumin)
Steps
  • Combine all the ingredients in a blender (add about 4-5 tsp water if required), until the mixture turns into a coarse paste

  • For variation, you can also add a garlic clove while blending; this variant tastes well with spicy snacks

  • This chutney can be stored in an air tight, non-metallic container for up to 4 days in the refrigerator

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