Recipe- Summer Special Mint Chutney

This easy Mint Cilantro chutney goes well with Indian Snacks, as a dip with chips, samosas , other snacks, as a dressing on tacos or in sandwiches. This is a Versatile Green Chutney. Use all cilantro for cilantro chutney and all Mint for Mint Chutney. Adjust seasoning and spices to taste.

The chutney stays refrigerated for upto 5 days and can be frozen for 3 to 6 months. Thaw and use. I freeze it in small 2 to 4 serve jars.

Ingredients

2 to 3 green chilies remove seeds to adjust heat if needed
1/2 cup packed fresh mint leaves
1/2 cup packed cilantro
1/4 tsp salt
1/4 tsp sugar
2 tsp or more lemon juice
1/2 tsp apple cider or white vinegar or use more lemon juice
2 small cloves of garlic optional - for garlic mint chile chutney
1/2 inch piece of ginger optional - for ginger mint chutney
1/4 cup water
1/4 tsp chaat masala optional or 1/4 tsp Indian Suphur salt (kala namak)

Method

* Blend everything until smooth. Taste and adjust salt, spice and lemon.

* Add more chilies for spice if needed and blend again. Refrigerate for upto 5 days.

* Freeze in small airtight container for upto 3 months. Thaw and use.

* You can add a Tbsp of non dairy yogurt, peanuts or coconut flakes to make a thicker chutney.

* Use this chutney in these rolls, as a side, with cutlets, tikka, grilled veggies, or as a salad dressing.