Required material
1 cup fresh coriander leaves
1 cup fresh mint leaves
10–12 garlic buds
1 small piece ginger
Taste salt
1 lemon juice
1–2 teaspoon mustard oil
Water as required
First of all, wash coriander and mint leaves thoroughly in clean water so that the soil or dust comes out completely. After this, peel the garlic buds and cut the piece of ginger into small pieces. Now add coriander leaves, mint leaves, garlic, ginger and salt to the mixer jar. If you want, you can also add 1-2 green chillies to bring light pungency.
While grinding all these things in the mixer, add some water so that the paste becomes soft. When the mixture is completely finely grinded, take it out in a bowl. Now squeeze lemon juice in it and add mustard oil on top and mix well.
This coriander-pudding sauce is a sour-tid and light tingling in the taste, which makes it wonderful to eat even ordinary. The peppermint in it improves digestion, coriander cools the body and garlic-ginger benefits along with taste. Mustard oil adds a different aroma and taste to it, which makes the sauce special.
When and how to eat
You can eat this chutney with lentils, bread-vegetables, paratha, dumplings or even snacks. Especially in summer it brings freshness to food and increases appetite. So the next time the vegetable is not favorite, give it only 5 minutes in the kitchen and prepare this wonderful coriander-plant sauce, which will give a new height to the taste of your food.
