Pudina Chutney!

Ingredients

Pudina(Mint)Leaves- 200 grams (Finely chopped and stems removed)- 2 bowls

Coriander(Dhaniya)Leaves-100 grams(Finely chopped and stems removed)-2 bowl ( or less depends)

Tomotoes- 2 small or 1 big

Green chilly-10-15( stems removed)

Cumin seeds(jeera)-1 tablespoon

Garlic-1 big whole

Ginger-1 small piece

Lemon - 2-5 drops(just to increase shelf life)(optional)

Salt-1 tablespoon or more depending on taste

Water-1 small katori

Recipe

1. Heat a tawa and saute cumin seeds till they turn brown and then remove, Next saute green chilly till they turn blackish and then garlic and ginger over it till they are black too. Peel off skin of garlic and ginger once down

2. Saute tomotoes on it on all sides so its easy to peel and then peel off the skin.

3. Put the sauted things in a mixer with water and then blend first and then add pudina and dhaniya to it so that chutney remains green and later add salt and lemon juice .

4. Check to see salt and water and then add accordingly.

5. Green chutney is ready and can be stored in fridge and had for long.

Note: We can also add onions if you intent to finish it off on same day. Sauted material and lemon helps chutney to stay for long.

Ginger garlic paste for storage

Ingredient
1. 4-5 Garlic pods
2. Ginger-1 big part

Recipe
1.Soak garlic in water.

2.If one wants , you can peel it off or blend unpeeled

3.Peel ginger and cut into some pieces

4.Add both ginger and garlic with some water to blend till its nicely done and all is blended.

5.Let the paste cool off before filling in a bottle.

6.Once cooled , fill and then store in fridge.