Mint Chutney Recipe
1/2 cup each mint and coriander leaves, washed thoroughly, chopped
1 tsp cumin seeds
1 tsp each ginger and green chillis, chopped
juice of 1 lemon
salt to taste
2 tbsp dry pomegranate powder (anardana)
4 tbsp yoghurt
Place the yogurt, lemon juice, ginger, green chillis, cumin seeds, dry pomegranate powder, a few mint and coriander leaves in a blender. Blend until smooth.
Add the leaves in two more batches and blend until smooth. Add salt to taste. Refrigerate in a covered jar.