Coriander Chutney

As I mentioned in one of my post, coriander and mint are a hard-to-top combination. I generally have either a coriander chutney or a coriander mint chutney in my refrigerator - it is a very handy recipe either as a dip with snacks, or as a add-on to a wide variety of sauces and curries, or even as a condiment with rice or bread.

The chutney can be kept frozen for a couple of weeks (without the lemon juice and salt - and add the salt and lemon juice after defrosting). I do it in normal ice trays, giving small handy blocks - and I can defrost as many as I need. So you can easily make a larger portion and you are fixed and ever-ready for the next couple of weeks!

Ingredients 

1 cup - coriander leaves, chopped

(optionally add 1/2 cup mint leaves, chopped)

2 - green chillies, chopped (adjust according to your taste)

2 inch piece - ginger, peeled and roughly chopped

1/4 tsp - cumin seeds

1 tsp - lemon juice

salt to taste

Method 

1. Put all the ingredients in a grinder and make a paste using as little water as possible.

This goes to Mahimaa's Cooking Basics Event 

Enjoy!