how to make mint coriander chutney

Title: Mint Coriander Chutney - Pakistan Style

Ingredients:

1 cup fresh coriander leaves, washed and chopped
1/2 cup fresh mint leaves, washed
1-2 green chilies, chopped (adjust according to spice preference)
1 small onion, chopped
2 cloves garlic
1-inch piece of ginger, peeled
1 tablespoon roasted cumin powder
1 tablespoon chaat masala
1 tablespoon tamarind pulp or 1 teaspoon dried mango powder (amchur)
Salt to taste
1-2 tablespoons water (as needed for blending)
Instructions:

Prepare the Ingredients:

Wash and chop the coriander leaves, mint leaves, green chilies, onion, and ginger.
Blend the Ingredients:

In a blender or food processor, combine coriander leaves, mint leaves, green chilies, chopped onion, garlic, and ginger.
Add roasted cumin powder, chaat masala, tamarind pulp or dried mango powder, and salt.
Blend to a Smooth Consistency:

Blend the ingredients until you achieve a smooth and well-incorporated chutney. If needed, add 1-2 tablespoons of water to facilitate blending.
Adjust the Seasoning:

Taste the chutney and adjust the salt and spice level according to your preference. You can add more green chilies for extra heat or adjust the tamarind for tanginess.
Serve or Store:

Transfer the mint coriander chutney to a serving bowl.
Serve it as a flavorful accompaniment to snacks, pakoras, kebabs, or main dishes.
Optional Tempering (Tarka):

For an extra layer of flavor, you can heat a tablespoon of oil in a small pan, add mustard seeds, cumin seeds, and a pinch of asafoetida (hing). Pour this tempering over the chutney just before serving.
Enjoy:

Your refreshing and aromatic Mint Coriander Chutney, Pakistan style, is ready to enhance the flavors of your favorite dishes. Store any leftover chutney in the refrigerator for future use.
This versatile chutney adds a burst of freshness and zesty flavor to your meals, making it a staple in Pakistani cuisine.