Coriander leaves and Pudina ( mint ) leaves chutney

Ingredients

Coriander leaves ( kothambari soppu) chopped—2 cups

Pudina ( mint) leaves—3/4 cup

Green chillies—1 

Ginger (shunti)—small piece 

Hurigadale (roasted gram//fried gram)—2 tablespoon 

Jeera seeds ( jeerige// cumin seeds)—1 teaspoon 

Sugar— 1 teaspoon 

Salt to taste.

Half lime juice

Water—little 

Method 

Wash both coriander and mint leaves drain it.

Blend all the ingredients in a mixer jar to a smooth paste adding little water.

Coriander mint chutney is ready to serve.

You can refrigerate for 4 to 5 days.

 You can also freeze in an airtight container for months if you prepare in large quantity.thaw and use.