Wash the mint and coriander leaves thoroughly. Remove any thick stems, keeping just the tender leaves and thinner stems.
2. Blend the Chutney:
In a blender or food processor, combine the mint leaves, coriander leaves, green chili, garlic, ginger, lemon juice, cumin and garam masala powder, and salt.
Blend everything until you get a smooth paste. You can add a tablespoon of water if needed to help the blending process.
3. Add the Yogurt:
Transfer the blended chutney to a mixing bowl.
Add the plain yogurt to the chutney and mix well until smooth and well combined.
4. Taste and Adjust:
Taste the chutney and adjust the salt, lemon juice, or spice level if needed. If you prefer a thicker chutney, add more yogurt; for a thinner consistency, add a little water or more lemon juice.
5. Serve:
Serve the Mint and Coriander Chutney with your favourite snacks, such as samosas, pakoras, or as a refreshing dip for grilled meats and kebabs. It’s also perfect as a side with Indian bread like naan or paratha.
6. Storage:
Store any leftover chutney in an airtight container in the refrigerator for up to 2-3 days.
