Coriander Chutney

Ingredients
Coriander leaves - 3 small bunches
Mint leaves - 1 small bunch
Small green chillies (less than 1.5" long) - 7-8
Ginger - 1" piece
Salt - 1 tsp or to taste
Coconut, grated (unsweetened) - 2 tbsp
Lemon juice - 2 tbsp (or to taste)
Sugar (optional) - to taste

Preparation time: 10 min
Servings: 20-30 tbsp

Method:
Put all the ingredients (except the leaves) into the blender with half a cup of water. Grind well and gradually add leaves into the mixture. Occasionally add water if desired, but remember you're going for a thick paste-like appearance!
When done, mix in the lemon juice (this preserves the colour of the chutney)
The chutney can be used immediately or can be stored in the fridge for up to a week.

Source: Mom's recipe
Author: Shrinkingsodacan