An old favourite that goes great with samosas, pakoras and other fried snacks, as well as all kinds of chaat.
Ingredients
2 large bunches of fresh coriander, washed and drained well
3 or more to taste green chillies
10 mint leaves (optional)
1-2 tbsp grated coconut
1/2 tsp salt
5-6 tbsp lemon juice
Method
Blend all the ingredients together until a smooth paste is served. This is a fresh chutney so keep it refrigerated and consume within 3 days.
Tip: larger green chillies tend to be less hot, while small narrow ones are the hottest. If you are not sure about a chili, try a piece with some bread.
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. Voltaire
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