Mint and Cilantro Chutney

 The popular, evergreen Indian chutney, literally!! Can we imagine our dhoklas, samosas, sandwiches and a score other snacks without this spicy chutney! Undoubtedly, there are plenty of versions of the Green Chutney. I tried this recipe from Tarla Dalal and have stuck with it ever since. I like this version for the simple reason that it results in the same taste consistently. The recipe specifies the quantity of mint and coriander in cup measures. The quantity of coriander is half that of the mint. I personally find the cup measure so much more reliable as compared to the bunch  measures.

I like to make this chutney and freeze it in small portions. Comes in so handy to make that sandwich for a snack or breakfast when I have nothing but bread in the fridge. Here comes the recipe.

Ingredients:
Fresh Mint Leaves- 2 Cups
Coriander - 1 cup, washed, stemmed and roughly chopped
Onion- 3/4 Cup, chopped
Green Chillies - 2 or 3, adjust to taste
Sugar - 1 teaspoon(optional)
Juice of 1 lemon
Salt to taste

Procedure: Grind everything to a fine paste using very little water. Use as needed.
Variation: Use 2 tablespoons grated fresh coconut / a few pods of garlic/ some ginger to vary the taste.
With the mango season around the corner, try using raw mango instead of lemon juice for a refreshing taste.