Pudina Chutney

Ingredients

Water

1/4 cup, plus more if needed

Salt

1/2 teaspoon, or to taste

Roasted cumin powder

1/2 teaspoon

Lemon juice

1 tablespoon

Garlic cloves

2, peeled

Fresh Ginger

1 inch piece, peeled

Green chilies

2, deseeded if less heat is preferred

Coriander leaves

1 cup, washed and roughly chopped

Fresh mint leaves

2 cups, washed

Instructions

1. Ensure the mint and coriander leaves are thoroughly washed to remove any dirt or grit.
2. Place the cleaned mint leaves, coriander leaves, green chilies, ginger, garlic cloves, lemon juice, roasted cumin powder, salt, and a 1/4 cup of water into a blender or food processor.
3. Blend the mixture until it achieves a smooth, thick chutney consistency. If the mixture is too thick, add more water in small increments until desired consistency is reached.
4. Taste the chutney and adjust the seasoning, adding more salt or lemon juice if needed.
5. Transfer the chutney to a serving bowl. It is now ready to be served as a dip or spread with snacks, sandwiches, or as a vibrant accompaniment to Indian dishes.
6. Any leftover chutney can be stored in an airtight container in the refrigerator. It will retain its flavor for up to a week.