|Mint leaves||1⁄2 Cup (8 tbs) (Packed)|
|Green chili||To Taste|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chat masala||1⁄2 Teaspoon|
1 In a blender, add the onion, tomato, ginger, garlic, green chili and lemon juice.
2 Grind well.
3 Add in the washed mint leaves, salt, chat masala and sugar and grind again till the mixture becomes smooth and everything has blended well.
4 Pour into a serving dish and serve with pakodas or chaat.
Be sure to use only the leaves of the mint discard the stalks.
When available, add a little bit of raw green mango to the chutney for additional flavor.
Store in the refrigerator, mint chutney has a shelf life of about 7-10 days.
Mint chutney freezes well also and can be kept for the times when mint is not readily available.