Pudina Chutney with Coriander, Green Chili and Lemon

What you need

• 1 bunch mint, leaves only, about 40 g (1 1/2 cups)
• 1 1/2 bunch coriander (cilantro), leaves and soft stems, about 60 g (2 cups)
• 2 green chilies, such as serrano, roughly chopped
• 2 cm (3/4 in) ginger, peeled and chopped
• 1 1/2 tbsp lemon juice, plus more to taste
• 3/4 tsp roasted ground cumin
• 1 tsp sugar
• 3/4 tsp salt, or to taste
• 1/2 tsp black salt (kala namak), optional
• 3 tbsp cold water, as needed

Method

Restated from the original video

1. 1

   Pick the mint leaves off their stems; the mint stems are tough and bitter, so discard them.

2. 2

   Cut away the thick lower stems of the coriander and keep the leaves and soft upper stems.

3. 3

   Wash the herbs and chilies well in a bowl of cold water and shake them dry.

4. 4

   Put the ginger, chilies, lemon juice, cumin, sugar, salt and black salt in a blender jar.

5. 5

   Pack the mint and coriander on top and add 2 tbsp of the water.

6. 6

   Blend in short bursts, scraping down the sides between them, until you have a smooth bright green paste. Add the remaining water only if the blades stop turning.

7. 7

   Taste and adjust with more salt, lemon juice or chilies. The chutney should be sharp, hot and fresh.

8. 8

   Spoon into a jar, cover and chill. Use within 3-4 days for the best color.

Imported from maayeka.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.