Green Chutney Recipe

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2 cups coriander leaves ((cilantro))

1 cup mint ((pudina))

1 teaspoon roasted cumin seeds ((Jeera or ¾ teaspoon roasted cumin powder))

2 to 4 green chilies ((or serrano peppers, adjust to taste))

2 garlic (cloves (optional))

¼ to ½ inch ginger ((peeled))

1 to 1½ tablespoons Lemon juice or lime juice (or as needed)

¼ to ⅓ teaspoon Salt ((adjust to taste))

1½ to 2 tablespoons roasted chana dal (fried gram) ((optional) or roasted peanuts or desiccated coconut)

Cut down the roots and the mature stalks from the fresh coriander. You can keep the tender stalks. (Mature stalks impart a soapy taste so discard them.) Rinse the cleaned coriander well in lot of water a few times.
Pluck mint leaves and add them to a bowl of water. Avoid using the stalks as they taste bitter. Rest for a while and repeat rinsing at least twice. (I usually spray vinegar over the greens first and sprinkle some baking soda, leave for 5 mins and then soak them in water for another 5 mins. Later rinse them a few times)
Drain them well to a colander. Shake off to get rid of excess water from the herbs.
Add all the ingredients to a grinder jar - coriander leaves, mint, roasted chana dal, cumin, garlic, ginger, green chilies, salt and lemon juice.
Make a thick paste by adding 1 tbsp water at one time and blending until smooth.
Taste test and add more salt, lemon juice and green chili if required to suit your taste.
Store this green chutney in a clean dry airtight glass jar. Refrigerate and use with in 2 to 3 days. Use dry spoons to serve it.
This green chutney keeps good for about a week in refrigerator but tastes best for 2 to 3 days and 1 month in freezer.
Serve green chutney with snacks, sandwiches, chaats and tikkis.