Mint and coriander chutney

Best dip for tandoori chicken and dhokla

Ingredients

Coriander leaves : 2 cups
Mint : 1 cup
Green chillies : 2 nos (adjust to taste)
Ginger : 1/2 tsp (finely chopped)
Lemon juice : 1 tbsp (adjust to taste)
Cumin seeds : 1/4 tsp
Grated coconut : 2 tbsp
Salt : to taste

Method

Add all the ingredients in a blender or food processor, blend until its smooth paste. Serve as a spread or dip.