Ingredients 

·      2 cups Cilantro leaves (Dhaniya)

·      1 cup Mint leaves (Pudina)

·      2 Green Chili or as per your taste

·      1" inch Ginger  or 1 tablespoon grated

·      3 cloves Garlic

·      2 teaspoon roasted Cumin powder

·      1/2 teaspoon salt, you can also use black salt as well and adjust to taste

·      1 teaspoon sugar (optional, adjust to taste)

·      1 tablespoon lime juice or tamarind juice

·      1/2 or less cup water

Instructions 

·      Add all the ingredients to the blender.  

·      Blend at low speed until the ingredients start to mix, then increase the speed and blend to a smooth paste. You might have to stop and stir the ingredients couple of times.  

·      Chutney is ready.  Enjoy right away or freeze for later.

Variations:

• Yogurt – Adding yogurt to this chutney reduces the spiciness and adds a refreshing touch to the chutney. I would suggest adding 1/3 cup yogurt to this recipe.
• Grated Coconut or Roasted Peanuts– This adds a thick texture to the chutney. If you want to use the chutney to make sandwiches, coconut is a great addition. Add 1/3 cup of either to this recipe. 
• Onion – In North India, it is common to add a little onion to the chutney. I would add 1/4 cup of chopped onion.

Storing: Store in refrigerator up to 4 days in an airtight container. You can also store in small containers or ice cube trays in the freezer. Defrost one at a time in the refrigerator and enjoy.