Mint Coriander Chutney
Ingredients
- . Coriander leaves – 2 cups
- Mint – 1 cup
- Green chillies – 2
- Garlic – 2 cloves
- Salt – to season
- Plain yoghurt/curd – as you need
- Indian chaat masala – 1/2 tsp
- Black salt/Kala namak – a pinch
Instructions
- Grind all the ingredients except yoghurt into a fine paste.
- Take 1-2 tbsp of the above mixture and add enough curd/yoghurt to form a smooth, creamy dip.
Notes
The coriander-mint paste can be prepared and stored in the refrigerator in an airtight container for atleast 2 weeks.