This tangy chutney makes a wonderful condiment to serve with snacks like samosas and pakoras.
Ingredients:
- 1 cup fresh coriander leaves
- 1/2 cup mint leaves
- 1-2 green chilies, chopped (adjust to taste)
- 1 small piece of ginger (about 1-inch), chopped
- 1 tablespoon roasted peanuts or roasted chickpeas (optional, for added texture)
- 1 tablespoon amchur powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon sugar or honey (optional, to balance the sourness)
- Salt to taste
- 2 tablespoons lemon juice or vinegar
- Water as needed
Instructions:
Wash the coriander and mint leaves thoroughly. Chop the green chilies and ginger.
In a blender or food processor, combine the coriander leaves, mint leaves, green chilies, ginger, and roasted peanuts or chickpeas (if using).
Add amchur powder, roasted cumin powder, sugar or honey, salt, and lemon juice or vinegar. Add a little water at a time and blend until you get a smooth or slightly coarse paste, depending on your preference. Adjust the consistency with more water if needed.
Adjust the seasoning. Serve the chutney immediately.
Alternatively, store it in an airtight container in the refrigerator for up to a week.