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Mint Coriander Chutney
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Mint Coriander Chutney

An easy, quick & few ingredients recipe for Mint Coriander Chutney
Prep Time10 minutes
Total Time10 minutes
Course: Chutneys &amp, Dips
Cuisine: Indian
Servings: 1 /4 cup
Author: Sonal Gupta @ simplyvegetarian777

Ingredients

  • Mint leaves - handul separated from stems and washed & chopped roughly
  • Coriander / Cilantro Leaves - a small bunch with tender stalks washed thoroughly & choppe roughly
  • Green Chilli - 1 choppe roughly
  • Lemon Juice of 1 small lemon
  • Rock Salt - to taste

Instructions

  • Take a high speed blender. Add all the ingredients to the blender with no more than 1 tbsp water. Puree it fine by pulsing the blender.
  • The Chutney is ready. Adjust the salt and lemon juice to your taste.

Notes

You may make a bigger batch.
The chutney will stay good in the refrigerator for about 4 to 5 days and will start loosing the flavors after that.
You may use common salt.
You may use dry mango powder instead of lemon juice, if you want to.