Mint Coriander chutney is very great for sandwich spread. I have used this chutney in my Grilled Bombay sandwich. Eating dhokla, Idli, dosa, samosa or many more chat food items are incomplete without any green chutney. It could be coriander chutney, mint chutney or mint-coriander chutney.
Making of all green chutneys is almost same. But there many more variations to these chutneys like some people add onion, some add chana dal, some give tempering of curry leaves and hing, some add curd to this chutney and many more. Try all these variations, so you will feel difference with same chutney every time.
Initially I was not making good quality of this chutney because of proportion of green chili , sometimes its ginger, sometimes water, and some times cumin seeds. But after making practice of all times, now I could say, yeah, I can also make this one!!!!
1 cup fresh coriander leaves, cleaned, washed and chopped
1 cup fresh mint leaves, cleaned, washed and chopped
2 -3 green chilies, washed, stems removed, ends trimmed and chopped
black salt, to taste
1 teaspoon sugar
1 tbsp of grated ginger
1 pinch of roasted cumin / Jeera
1 tsp. of chaat masala
1 teaspoon fresh lemon juice
1.Grind all ingredients together with little water and salt to a smooth chutney. Adjust water as per consistency of chutney you want.
2.Stir in lemon juice. You can refrigerate and use as required for 2-3 days.