Mint Chutney

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Mint Chutney



Grind to a fine puree with a little water two bunches of mint leaves, half a bunch of coriander leaves, two green chillies (or more as per your spice level) salt to taste sugar one teaspoon and 10 - 12 garlic flakes. Add as little water as possible while grinding.
Transfer to a bowl and squeeze the juice of half a lime

Serve with bhajiyas, kebabs or make sandwiches with butter and bread

This chutney will last atleast two weeks in the fridge with the flavour increasing as time passes
Use 1/4th of a coconut which also enhances the taste, but it will not keep for a very long time

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