Green chilli chutney for churmuri

Ingredients:

Handful green chillies

Handful coriander

2-3 pepper corn

1 tsp Jeera

4-5 cloves of garlic

Salt to taste (I use 1 – 1 and half tsp)

Method:

Grind all the ingredients in a mixi with just enough water to make a fine paste.

This can be stored in a container in the fridge for around a week.

You can’t test the salt by tasting, but you can alter the salt in whichever recipe you’re using this chutney in, so it is fine even if it a little less. But don’t add excess salt as your dish will become salty.

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