• Fresh coriander-1.5 bunch
  • Mint leaves-1 bunch
  • Spinach leaves-8 (optional)
  • Chopped green chilies- 2 tsp
  • Chopped ginger-1 tsp
  • Lemon juice-1.5 tbsp *
  • Roasted cumin seeds-3/4 tsp
  • Almonds -8 **
  • Black salt-1/2 tsp
  • Salt-1/2 tsp
  • Asafoetida-1/4 tsp
  • Sugar-1tsp***


  • STEP 1
    Pluck the mint leaves from the steams.
  • STEP 2
    Chop and remove coriander's hard and thick steams from the back of the bunch(no need to pluck the leaves as soft steams of coriander can also be used)
  • STEP 3
    Wash all the greens and chilies with enough water.
  • STEP 4
    Now add all the ingredients in a mixer jar and grind to make a smooth paste,add approx. 1/2 cup water while grinding if needed
  • STEP 5
    Take out the chutney in a jar,cover and keep refrigerated,easily stays fresh for minimum 2 weeks.
  • STEP 6
    MY NOTES -
  • STEP 7
    1-*Can also use lemon size ball of tamarind OR 3 tbsp of peeled and chopped raw mango instead of lemon juice.
  • STEP 8
    2- Can substitute almonds with 2 tbsp of roasted peanuts .
  • STEP 9
    3-Spinach and almonds are added to make it smooth and creamy, to add nutrition and the oil from the nuts will also act as a preservative.
  • STEP 10
    3- Sugar is added to balance the slightly bitter and strong taste of mint,if you are using only coriander leaves then can omit sugar.
  • STEP 11
    4- Add 1 tbsp of chutney in 1/2 cup of yoghurt to make mint and yoghurt dip.
  • STEP 12
    5-Love spicy food-try adding 1-2 cloves and 4 peppercorns while grinding for a twist in the taste .
  • STEP 13
    Serving suggestions-can serve as a dip for snacks,spread for sandwiches or wraps and as a side dish too.

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