Coriander Mint Chutney

So this is simple recipe for the evergreen (pun intended) coriander mint chutney. This is an absolute must in the fridge for the occasional (or hopefully more frequent) times when fried delicacies come out of the kitchen - this goes great with almost snack, even meals.

Here is what you need:

•  3 Cups coriander / cilantro leaves
• 1 Cup mint leaves
• 2 green chilies
• 1 medium red onion
• 1 medium tomato
• 1.5 Tsp salt
• Juice of half a lemon
• 1/4 Tblsp sugar

I am kind of uncertain of the ratio between the leaves and this is important because if you ad too many mint leaves, the chutney can get too bitter - mint can add an unwanted sharp tinge. If you don't have mint leaves, just the coriander chutney is nice too, but the mint is extra nice. This is how the ratio looked like on the chopping board - mint leaves on the left, coriander on the right.

You will need a kitchen mixer-grinder for this. Chop the leaves a bit and do the same with the tomato and the onion. Throw them into the grinder and give it a whirl until you get a nice consistent paste. Now add the sugar, salt and lemon juice. I added this in the grinder itself and gave it another quick run to make sure everything was mixed nicely. 

That's it - I'd recommend frying some onion pakodas to enjoy this with.