Easy-to-make green herb chutney to be used as a dipping sauce for many of your favourite Indian snacks, as well as vegetables, cheeses and salads. Lovely too as a sandwich spread, and mixed with yogurt.
Ensure that there is no root or damaged stalks on the coriander, and that coriander and mint are well washed and shaken dry. Roughly chop the coriander leaves and stalks, and the mint leaves only.
Place the herbs, chillies if using, garlic cloves, asafoetida powder if using, cumin, ginger, good pinch of salt and the lime juice into the bowl of a food processor or blender with pulse button. Blend until the sauce is the texture that you want, adding any water to make it thinner if you wish. I added about 2 tablespoons of water.
Taste for seasoning, knowing that it will deepen in flavour over the next hour or more. Some of you may want to add a drizzle of honey or wee spoon of sugar. Cover and chill until time to use.
Use within five days. Adding more lime juice, or some lemon, if you use some and then store the rest for a few days. This will help keep the colour.
Use only the mint leaves. The stalks can be very bitter when blended.
But do use the whole coriander/cilantro bunch, excluding the root.
This chutney is best fresh but will last for up to five days if kept covered and refrigerated. Ideally remove from the refrigerator 15-30 minutes before you wish to use it.
HOW TO USE: as a dip for samosas, pakoras and other hot and cold Indian subcontinent snacks; stirred into finished main dishes such as dals and biryanis; drizzle over egg dishes, vegetable side dishes, plain proteins such as cooked chickpeas or grilled meats; use as a spread for sandwiches; mix with yogurt or blended pulses for a more substantial dip or spread.