Coriander Mint dip -hari chutney
Green chutney is a tangy dip which can add the zing to any meal.
- 1 bunch coriander
- ½ bunch mint
- 1-2 green chillies
- 2-3 tablespoon fried bengal gram/chutney dal/1 avocado
- 1 small ginger piece Optional
- 2 tablespoon lemon juice
- ½ tablespoon sugar
- salt as per taste
Wash and separate coriander and mint leaves. You can run it in hot water to remove the dirt.
In a blender add mint and coriander leaves, avocado/chutney dal, chillies and ginger with some water and blend for 3-4 minutes until it forms a puree.
Add salt, sugar and juice of lemon.
Store in an air-tight container in refrigerator.It lasts 3-5 days easily.
Note: This chutney needs to be finished within a week as it is devoid of any preservation agents.
You can preserve the chutney by canning it or storing it in the freezer.
Also, you can alter the quantity of sugar/salt/chilies/lemon juice as per your taste and the size of the bunch of mint/coriander.
To avoid the chutney from getting blackish, add salt after grinding. You may also reduce the qty of mint.
Boil water and wash the leaves so that all the dirt on them is removed. However this is optional.