Coriander Chutney

One chutney and so many uses. Coriander chutney goes very well with endless recipes, be it Dhokla, dabeli, chat, Bhel-Puri, pakoras, sandwiches.. And the list goes on and on. 
This is a no onion-no garlic recipe. You can make this chutney in advance and keep it in refrigerator without adding salt. Whenever you need, take out a portion of it and just add salt to it. 
You can serve this as a side dish and it will complete your thali. 

Makes : a bowl

Preparation time : 5-10 minutes
Ingredients :

Fresh Coriander leaves- 1 cup

Cumin seeds : 1/2 tsp
Ginger (grated) : 1/2 tsp
Green chili : 2 small
Karonda (Carissa carandas)  : 5-6
Salt : to taste
Water : as required
Lemon juice : 1/2 tsp

Method :

1. Wash coriander leaves with water to remove all the dirt and mud (if any).

2. Take cumin seeds, karonda, coriander leaves, ginger and green chilies in a blender or mixer pot.
3. Grind all the ingredients with a little water. Grind it to make a smooth paste or a chutney like consistency.
4. Add salt and lemon juice according to your taste.
5. Voila your coriander chutney is ready.. Isn't it super quick. 

Handy Notes :

# Keep this chutney in an airtight box or a Tupperware box in the refrigerator. 
# Don't add salt if you are preserving. 
# Add salt whenever you are using.