|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|
|1 inch piece||ginger, peeled|
|1 Tbsp||lemon juice|
|salt to taste|
|Store-bought or homemade samosas (optional)|
- 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.