For the base, blend a tiny piece of ginger, a couple of green chillies, and a handful of fresh coriander (dhania) leaves.
Add a tablespoon of lemon juice or tamarind pulp for a tangy flavour.
For seasoning, add a pinch of black salt, cumin powder and regular salt.
To make the consistency thick and spreadable, use very little water.
You can serve chutney with parathas, dosas, or as a sandwich spread for a quick burst of flavour.
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