Recipe Category: Chaats/ Chutney
Preparation Time: 5 minutes
Coriander Leaves - 1 cup, fresh
Mint Leaves - 1/2 cup, fresh
Ginger - 1/2 inch piece
Garlic - 2
Curd - 2 tbsp
Lemon juice - 1 tbsp
Rock Salt - to taste
Chaat Masala - 1 tsp (Optional)
Method of Preparation:
Clean the coriander and mint leaves well with water and drain off any water. Grind mint, coriander leaves, green chillies, ginger, garlic, curd, lemon juice and rock salt to a smooth paste. Add required water for the desired consistency and smooth paste. Store in a air tight container in the fridge for about a month.
Its a healthy dip for chaats, sandwiches and kebabs. I prefer making it fresh when required rather than storing. Its a good way to use excess coriander and mint leaves before drying.