By: Neha Grover
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Take 1 cup fresh mint leaves and ½ cup coriander leaves. Rinse thoroughly under running water to remove dirt.
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Add 1–2 green chillies, 1-inch ginger piece (peeled), and 1 teaspoon cumin seeds to the washed leaves.
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Add juice of half a lemon, and ½ teaspoon salt. You can adjust lemon and salt to taste.
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Pour in 2–3 tablespoons of water and blend until smooth. Add a little more water if needed for consistency.
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Taste and adjust seasoning. Serve fresh with snacks, dosas, parathas, or sandwiches. Store in fridge for up to 3 days.
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Tomato Mint Chutney Recipe:
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