Coriander and Mint Chutney
|1||bunch of fresh coriander|
|½||bunch of fresh mint leaves|
|1||teaspoon of sugar|
|1½||teaspoon of dry mango powder (amchoor) or use juice of 3-4 lemons|
|3||tablespoons of home-made curd|
|a pinch of asafoetida|
|salt to taste|
|1.||Wash coriander and mint leaves thoroughly. Place them in a wet grinder jar of the mixer. Add remaining ingredients except lemon and grind it till it turns into a paste.|
|2.||Immediately remove it from the jar and transfer to a bowl. Squeeze the lemon into it. Mix gently. Serve fresh with snack of your choice.|
A family recipe.
Clean mint leaves carefully, removing them from stalk/ stem. Add only the leaves to the chutney and not the stem.
Do not add lemon juice into the steel jar of mixer. Remove the chutney into a glass or plastic container before adding lemon juice or the chutney would turn bitter.
Also removing immediately to a air-tight container keep the color of the chutney fresh.
You can increase the amount of lemon/ amchoor for extra sour taste.