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Ingredients:


2 cups fresh coriander leaves (cilantro), washed and roughly chopped
1/2 cup fresh mint leaves, washed (optional, but it adds freshness)
2-3 green chilies (adjust to your spice preference)
1 small onion, roughly chopped
2 cloves garlic
1-inch piece of ginger, chopped
1 teaspoon cumin seeds
1-2 tablespoons lemon juice (adjust to taste)
Salt to taste
2-3 tablespoons water (as needed for blending)
Instructions:


Wash and roughly chop the coriander leaves and mint leaves (if using).


In a blender or food processor, combine the chopped coriander leaves, mint leaves, green chilies, onion, garlic, ginger, and cumin seeds.


Add a pinch of salt and a tablespoon of lemon juice to start. You can adjust the lemon juice and salt later to suit your taste.


Blend the ingredients, gradually adding water as needed to form a smooth, thick paste. Be cautious with the water – you want the chutney to be thick, not watery.


Taste the chutney and adjust the salt and lemon juice according to your preference. You can also add more green chilies if you want it spicier.


Once you achieve the desired consistency and flavor, transfer the chutney to a clean, airtight container.


Your Kotmir Chutney is ready to serve. It's a great accompaniment for a wide range of Indian dishes, including snacks like samosas and pakoras, or as a side for various main dishes.


Note: You can store this chutney in the refrigerator for a few days in an airtight container. It may lose some of its vibrant green color over time, but it will still be delicious.


Enjoy your homemade Kotmir Chutney!

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