Indian - Spicy Coriander Chutney

Region: India (North)
Dish Type: Vegetarian Side Dish
Time: Roughly 1 hour (including prep time)
Servings: 5-8 people
Served with: Rotis (Bread), Dal (Lentil Soup), Chawal (Steamed Basmati Rice)


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Ingredients:
3 Bundles of Coriander (Leaves Picked & Washed)
1 Bundle of Mint (Leaves Picked & Washed)
15-20 Small Green Chillies (With their stems broken off)
2 Large Lemons (Squeezed and Deseeded)
1 Teaspoon of Fresh Chopped Ginger
3 Teaspoons of Fresh Chopped Raw Mango *OPTIONAL*
2 Teaspoons of Salt
1 Teaspoon of Cumin Seeds (or you can use powdered Cumin)
1 Teaspoon of Dry Powdered Pomegranate Seeds (aka Anardana Powder)
3/4 Cup of Water


Instructions:
(1)
PREP: Take 3 Bundles of Coriander along with 1 Bundle of Mint and break off the leaves then rinse well in cold water and strain.



(2)
PREP: Split 2 lemons, deseed, and squeeze juice into bowl. Take 15-20 Green Chillies, rinse in cold water, and break off stems.


(3)
PREP: Gather the following in a plate - 1 teaspoon fresh chopped ginger, 3 teaspoons chopped raw mango (OPTIONAL), 1 teaspoon cumin seeds (or cumin powder), 1 teaspoon Dry Powdered Pomegranate Seeds (aka Anardana Powder), 2 teaspoons salt.


(4)
Pour 3/4 cup of cold water into blender and add Green Chillies, Chopped Ginger, Chopped Raw Mango (OPTIONAL), Cumin, Salt, and Dry Powdered Pomegranate Seed. Puree until these contents have become even and consistent.



(5)
Add small handfuls of washed coriander and mint leaves. Blend gradually in portions until all contents have become even and consistent.


(6)
Once contents have been blended to an even consistency, let it sit for 10 minutes before storing them away in glass jars (Salsa Jars work really well). Refrigeration required!
Serve with Samosas, Pakodas (similar to Tempuras), or with other Chaat Items. Enjoy with caution (warning others is optional). It tends to be really really spicy.