Indian mint and coriander dip

Method

• 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.