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- Fresh coriander-1.5 bunch
- Mint leaves-1 bunch
- Green spinach leaves-8 (optional)
- Chopped eco-friendly chilies- 2 teaspoon
- Chopped ginger root-1 teaspoon
- Fresh lemon juice-1.5 tablespoons of *
- Roasted cumin seeds-3/4 teaspoon
- Almonds -8 **
- Black salt-1/2 teaspoon
- Salt-1/2 teaspoon
- Asafoetida-1/4 teaspoon
- Sugar-1tsp***
Method
- Pluck the mint leaves in the steams. Chop and take away coriander's hard and thick steams from the rear of the bunch(you don't need to pluck the leaves as soft steams of coriander may also be used) Wash all of the vegetables and chilies with sufficient water. Now add all of the ingredients inside a mixer jar and grind to create a smooth paste,add approximately. 1/2 cup water while grinding as needed Remove the chutney inside a jar,cover and refrigerated,easily stays fresh for minimum 2 days.
- MY NOTES -
- 1-*May also use lemon size ball of tamarind OR 3 tablespoons of of peeled and chopped raw mango rather of fresh lemon juice. 2- Can substitute almonds with 2 tablespoons of of roasted peanuts. 3-Green spinach and almonds are added to really make it smooth and creamy, to include diet and also the oil in the nuts may also behave as a preservative. 3- Sugar is put into balance the marginally bitter and powerful taste of mint,if you work with only coriander leaves then can omit sugar. 4- Add 1 tablespoons of of chutney in 1/2 cup of yogurt to create mint and yogurt dip. 5-Love spicy food-try adding 1-2 cloves and 4 peppercorns while grinding for any twist within the taste .
- Serving suggestions-may serve as a dip for snacks,spread for sandwiches or wraps so that as a side dish too.
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