Green Chutney ,Mint and Coriander Chutney

A very popular and delicious condiment/dip  made with mint chili and coriander leaves

Green chutney/Hari chutney is the very popular and versatile Indian condiment/accompaniment that can be used in so many ways.Its a very healthy dip,zero fat and is very quick and easy to prepare as no cooking is required to make this.

This is made with fresh mint and coriander leaves,green chilies,ginger ,lemon juice and some Indian spices,all grind together to make a smooth and thick paste.It have a good shelf life if kept refrigerated.
This is mostly used for making chat / street food,as a sandwich spread,dip for snacks,a tangy side dish for Indian flat breads etc.
I have posted a slightly different and healthy versionfruit and nut chutney here and few more chutneys here

Prep time-15 min
Difficulty level-easy
Spice level-medium hot
Cuisine- Indian
Type-side/condiment/dip
Serve-8

INGREDIENTS-

• Fresh coriander -1.5 bunch
• Mint leaves -1 bunch
• Spinach leaves -8 (optional)
• Chopped green chilies - 2 tsp
• Chopped ginger -1 tsp
• Lemon juice-1.5 tbsp *
• Roasted cumin seeds -3/4 tsp
• Almonds  -8 **
• Black salt -1/2 tsp
• Salt -1/2 tsp
• Asafoetida -1/4 tsp
• Sugar -1tsp***

PROCEDURE-

1. Pluck the mint leaves from the steams.
2. Chop and remove coriander's hard and thick steams from the back of the bunch(no need to pluck the leaves only as soft steams of coriander can also be used and have lots of flavour)
3. Wash all the greens and chilies with enough water.
4. Now add all the ingredients in a mixer jar and grind to make a smooth paste,add approx. 1/2 cup water while grinding if needed
5. Take out the chutney in a jar,cover and keep refrigerated,easily stays fresh for minimum 2 weeks.

MY NOTES -

1-*Can also use lemon size ball of tamarind OR  3 tbsp of peeled and chopped raw mango instead of lemon juice.

2- Can substitute almonds with 2 tbsp of roasted peanuts or walnuts.
3-Spinach and almonds are added to make it smooth and creamy, to add nutrition and the oil from the nuts will also act as a preservative.
3- Sugar is added to balance the slightly bitter and strong taste of mint,if you are using only coriander leaves  then can omit sugar.
4- Add 1 tbsp of  chutney in 1/2 cup of yoghurt to make mint and yoghurt dip.
5-Love spicy food - then try adding 1-2 cloves and 4 peppercorns while grinding for a twist in the taste .
Serving suggestions-can serve as a dip for snacks,spread for sandwiches or wraps and as a side dish too.