Coriander Chutney and Mint Coriander Chutney

Homemade coriander chutney is one of my new favourite things. It is an essential part of chaat (Indian street snacks), so I have been happily eating it since I got here. But once I tried making it at home the first time I really fell in love with it, because it is dead easy to make, extremely fresh and healthy, and goes well on everything from sev puri and pani puri to samosas and even just diced fresh tomatoes. I have now been making it about once a week and just keeping it in my fridge to add to salads and snacks. If you want to make mint coriander chutney (which might actually be the chutney you're supposed to use on the chaat, not exactly sure) you basically use this same recipe, but add 1 cup of mint leaves as well, or do 1 cup of a mix of coriander and mint leaves.

In the words of Bacardi and Ritviz, do what moves you.

Have a nice Thursday.

Ingredients:

• 1 cup coriander leaves (you can leave a little stem attached, but clean thoroughly)
• 3 green chilis, slit
• 1 inch ginger, peeled and chopped
• 2 tsp lemon juice
• 1/2 tsp salt
• 1/2 tsp cumin (optional)
• 1/2 cup water
• For mint coriander chutney: Add 1 cup chopped mint leaves as well

Directions:

1. Place all ingredients into a blender, or a large jar or narrow bowl
2. Blend smooth with the blade attachment or a hand blender
3. Taste and adjust salt and lemon juice to taste
4. Refrigerate until you want to use it. 

It will keep up to a week in the refrigerator.