This coriander-based Green Chutney is very tasty and quick, that can be prepared in few minutes. Mint adds freshness to this chutney. The addition of lemon juice enhances the flavors of mint and coriander and prevent discoloration of the greens. Green Chutney is probably the most favorite Indian accompaniment. It is great for sandwich spreads, perfect with Crispy samosas, Dhokla or chat etc. and it is considered incomplete without this chutney.
Coriander Leaves are particularly rich in vitamin A, vitamin C and vitamin K, with moderate content of dietary minerals. Mint is packed with antioxidants and phytonurients that can work wonders for your stomach. The menthol present in Mint helps the enzymes necessary for digestion. They relax the smooth muscles of the stomach, reducing the chances of indigestion and spasms. They can also act on these muscles to activate them and help work more efficiently to carry out digestion.

Ingredients:

• 1 cup Coriander Leave
• 1 cup Mint Leaves
• 1 Lemon Juice
• 2-3 Green Chili
• 1 tsp Cumin Seeds
• 1 Inch Piece of Ginger
• Salt
• ½ tsp Sugar (Optional)

Method:

1. Wash and Clean coriander and mint leaves.
2. Take a blender jar, add both leaves, green chili, lemon juice, cumin seeds, piece of ginger, sugar and salt.
3. Add water as required (2-3 tbsp), cover the lid and blend it, till smooth paste.
4. Remove it into the bowl or glass jar from the blender.
5. Green Chutney is ready to serve, as a spread or dip or mix with Chaat.
6. Green Chutney can be refrigerated for up to a week.

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