Another indispensable chutney that finds its place in Chaats is this Coriander and mint chutney.I followed Tarla Dalal's recipe which added a nice zing to the Chaat.Lemon juice is added here for flavor as well as to enhance and prevent the discoloration of the greens.It can also be used as a dip / spread.
Mint leaves- 1 cup packed
Coriander leaves - 1/2 a cup
Onion-1 ,slightly sauteed [The original recipe uses raw onion.I don't like the raw taste so sauted it for a few minutes]
Lemon juice- 1 tablespoon[Adjust according to your taste]
Green chillies - 4
Salt to taste
Combine all the ingredients and blend to a smooth paste using little water.Store in a refrigerator / freeze till you are ready to use it
This goes to my event- Herbs and Flowers in my platter,hosted here with the theme -Mint.
Labels: Basic Recipes, Chaats, KJ, tiffinsides, Vegan varieties