Haryana Hara Dhania Chutney Coriander Yogurt Mint Dip

Method

1. 1

   Wash coriander and mint thoroughly.

2. 2

   Combine coriander (with stems), mint leaves, green chillies, garlic and ginger in a blender.

3. 3

   Add yogurt and blend to a smooth green paste.

4. 4

   Add lemon juice, cumin powder, black salt and regular salt.

5. 5

   Blend again briefly. Taste and adjust — it should be bright, herby, tangy and mildly spicy.

6. 6

   For a thinner consistency add 1 to 2 tbsp water while blending.

7. 7

   The yogurt makes the chutney creamy and slightly tangy.

8. 8

   Store refrigerated for up to 3 days — the colour deepens over time but flavour remains good.