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Ingredients

• 40 g coriander leaves and tender stems
• 25 g mint leaves
• 2 Green chilli
• 2 cm piece Ginger
• 1 clove small garlic clove
• 1½ tbsp lemon juice
• ½ tsp ground roasted cumin
• ½ tsp Chaat masala (optional)
• ½ tsp Sugar
• ½ tsp Salt
• 1 tbsp roasted chana dal (dalia), for body (optional)
• 3 tbsp ice-cold water

Method

1. Put everything in a small blender jar, with the lemon juice and cold water at the bottom so the blades catch.
2. Blend in short pulses, scraping down the sides, until smooth. Add more cold water only if it won’t turn over.
3. Taste and balance with more salt, lemon or sugar. Use straight away, or chill in a jar for up to 3 days.

Tips

• Ice-cold water and a squeeze of lemon keep the chutney bright green instead of turning dark.
• For a creamy dip for tikka, stir 3 tbsp of the chutney into 150 g thick yogurt.

Sources

Written in our own words after cross-checking these recipes:

Cook With Manali Hebbar's Kitchen