By Nikita Toppo
This gluten-free and vegan chutney goes well with all kinds of snacks such as sandwiches and fritters.
1 cup chopped coriander leaves, 2 tsp chopped green chillies, 1-inch ginger, ½ tsp roasted cumin powder, 1 tsp lemon juice, 2- 3 pinches black salt, salt as required, ¼ tsp chaat masala, 1 to 2 tsp water
In a blender, add coriander leaves, ginger and green chillies. You can adjust chillies according to your taste.
Add lemon juice, cumin, black salt, table salt and chaat masala.
Add water and blend until smooth.
Taste the chutney and add more salt or lemon juice if needed.
Coriander chutney is ready to serve. Store the remaining chutney in a covered bowl in the refrigerator.