Instructions
1. Wash and Prep: Thoroughly wash the mint leaves and cilantro. Roughly chop them. This helps in blending smoothly.
2. Blend to a Paste: In a blender or small food processor jar, combine the mint leaves, cilantro, green chilies, ginger, garlic, and curd.
3. Add Liquids and Season: Add the lemon juice and 2 tablespoons of water to start. This will help the blades catch the ingredients easily.
4. Initial Blend: Blend until the ingredients start to break down. You may need to stop and scrape down the sides of the jar with a spatula.
5. Adjust Consistency: Check the consistency. If the chutney is too thick, add another 1-2 tablespoons of water, one at a time, and blend again until you achieve a smooth, pourable paste.
6. Final Seasoning: Transfer the chutney to a bowl. Add the roasted cumin powder and salt to taste. Mix well with a spoon.
7. Taste and Adjust: Do a final taste test. You can add more lemon juice for extra tang, more salt, or another pinch of cumin powder if needed.
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Recipe Notes & Tips
* Freshness of Curd: Using fresh, slightly sour curd is key. If the curd is too old, it can make the chutney taste off and reduce its shelf life.
* Spice Control: For a milder chutney, deseed the green chilies before adding them. For an extra kick, add a pinch of black pepper or a tiny piece of raw onion while blending.
* Texture: If you prefer a bit of texture, you can pulse the chutney instead of blending it completely smooth.
* Serving Suggestion: This chutney is not just for samosas! It’s a fantastic spread for sandwiches, a dip for grilled meats and veggies, or a sauce for wraps and dosas.
* Storage: Due to the addition of curd, this chutney is best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for up to 1-2 days.
Enjoy your deliciously creamy and tangy homemade chutney
