Ingredients
| 1/4 Cup | (59 ml) | milk |
| 2 cups | (34 g) | fresh coriander leaves (cilantro) |
| 1 cup | (17 g) | mint leaves |
| 2-3 | (adjust to your spice preference) | green chilies |
| 1 small | onion roughly chopped | |
| 2 cloves | garlic | |
| 1 inch piece | ginger, peeled | |
| 1 Tbsp | lemon juice | |
| salt to taste | ||
| Store-bought or homemade samosas (optional) |
Directions
- Wash the coriander leaves and mint leaves thoroughly and drain excess water.
- In a blender or food processor, add the coriander leaves, mint leaves, green chilies, chopped onion, garlic, and ginger. Blend them together until you get a coarse paste.
- Add fresh milk and blend again until the mixture becomes smooth. You can adjust the milk quantity to achieve your desired consistency.
- Transfer the chutney to a bowl and add lemon juice. Mix well.
- Season with salt to taste and adjust the spice level by adding more chopped green chilies if needed.
- If you're serving with samosas, reheat the samosas in an oven or air fryer until they are hot and crispy.
- Serve the chutney alongside the hot samosas as a dipping sauce.