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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash and rinse 2 cups of chopped coriander leaves and 1 cup of chopped mint leaves thoroughly.
Watch out
Leaves must be thoroughly drained before blending, otherwise excess water will make the chutney too runny and dilute the flavor.
In a blender, add 2 cups chopped coriander leaves, 1 cup chopped mint leaves, 11 green chillies, 2 tbsp lemon juice, 1 piece ginger, 7 garlic pods, 1 tsp cumin seeds and very little water, then grind into a thick and smooth green paste.
Watch out
Add water very sparingly, otherwise the initial paste will become watery and difficult to grind smoothly.
Add 2 tbsp yogurt and 3 tbsp fried boondi into the green paste, then blend well again to achieve a smooth, thick texture with vibrant color.
Watch out
Do not over-blend after adding boondi, otherwise it will become completely liquefied and lose the desired textured consistency.
Add salt to taste and mix well with a spoon to complete the fresh coriander green chutney.
Watch out
Add salt gradually and mix, otherwise adding too much at once can make the chutney overly salty since the herbs shrink when blended.
