An easy, quick & few ingredients recipe for Mint Coriander Chutney
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Chutneys &, Dips
Cuisine: Indian
Servings: 1/4 cup
Author: Sonal Gupta @ simplyvegetarian777
Ingredients
Mint leaves - handulseparated from stems and washed & chopped roughly
Coriander / Cilantro Leaves - a small bunch with tender stalkswashed thoroughly & choppe roughly
Green Chilli - 1choppe 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.