This green chutney has been getting me lai—errr, compliments for years! Follow this amazing chutney recipe and watch your fried snacks come to life! You can also drizzle it on fish or use it as a marinade. It’s the real man’s ketchup!
2 Cup (32 tbs), washed
1⁄4 Cup (4 tbs)
1. Wash and clean the coriander, set aside.
2. In the food processor combine coriander leaves, mint leaves green chili, yogurt, lime juice, salt, tomato and onion.
3. Blend until you get a smooth consistency and then transfer it in a bowl.
4. Serve the mint and coriander chutney along with tandoori chicken or samosa.
This chutney will keep for 3 - 4 days, well-sealed in the refrigerator