Fresh coriander and mint blended with yogurt, green chilli and lemon — the everyday fresh chutney of Haryana used as a dip, condiment and bread accompaniment.
Ingredients
2 cups fresh coriander — washed with stems
1/2 cup fresh mint leaves
2 green chillies — adjust to heat tolerance
3 garlic cloves
1/2 inch ginger
1/2 cup yogurt
1 tbsp lemon juice
1/4 tsp cumin powder
1/4 tsp black salt (kala namak)
Regular salt to taste
Method
Wash coriander and mint thoroughly.
Combine coriander (with stems), mint leaves, green chillies, garlic and ginger in a blender.
Add yogurt and blend to a smooth green paste.
Add lemon juice, cumin powder, black salt and regular salt.
Blend again briefly. Taste and adjust — it should be bright, herby, tangy and mildly spicy.
For a thinner consistency add 1 to 2 tbsp water while blending.
The yogurt makes the chutney creamy and slightly tangy.
Store refrigerated for up to 3 days — the colour deepens over time but flavour remains good.