Green Chutney/Coriander Mint Chutney

Ingredients:

Coriander leaves - a bunch
Mint leaves - 1/4 of a bunch
Ginger - 1" piece
Garlic - 4
Green chilli - 1 or 2
Salt - 1/2 tsp
Onion - 1/2 (optional)
Lemon juice - 1 tbsp
Cumin seeds - 1/4 tsp

To temper:
Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - few



Method:
Wash the leaves thoroughly with lots of water.
Grind all items till cumin seeds with no or minimal water.
Heat oil in a pan and do tempering. Then add the paste and cook for 5 mins.


Notes:

• Tempering is optional if used as a condiment.
• Replace lemon juice with a small piece of tamarind. This can be preserved in the fridge for days.