How To Make Coriander Mint Chutney | Easy Recipe By Ruchi Bharani | Basic Cooking

Wash fresh cilantro and mint leaves thoroughly.

Combine cilantro, mint, green chilies, ginger, and garlic in a blender.

Add lime juice, salt, and sugar to the blender.

Blend the mixture until smooth, adding water as needed to achieve desired consistency.

Toast cumin seeds in a dry pan over medium heat until fragrant, about 2-3 minutes.

Add toasted cumin seeds to the blender and pulse to combine.

Chop onion and tomato finely.

In a bowl, mix the chutney with chopped onion and tomato.

If using, fold in yogurt for creaminess.

Taste and adjust seasoning with salt or lime juice as needed.

Serve immediately or refrigerate for 30 minutes to enhance flavors.

Enjoy with snacks, sandwiches, or as a condiment with meals.

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