Step 1

Pluck the leaves and tender stems from the coriander bunch.

Step 2

Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.

Step 3

Rinse both the coriander leaves and mint leaves very well in a colander or strainer

Step 4

Keep the other ingredients required for the chutney also aside.

Step 5

In a mixie or blender grind all the above ingredients to a smooth paste using 3 to 4 tablespoons water.

Step 6

Keep the chutney in an airtight container in the refrigerator.

Step 7

You can serve this chutney with pakoras, samosas, chaat, chole, potato chips or other snacks.