Indian coriander chutney: A green and minty twist to your savouries

1. In a grinder, add the roughly chopped leaves, ginger and green chillies and grind with 1 tablespoon of water into a smooth thick paste. Some add a dash of lemon juice, a tablespoon of roasted peanuts, a tablespoon of grated coconut and 2 or 3 cloves of garlic, prior to blending.

2. Transfer to a bowl and stir in salt, black salt, red chili powder, chaat masala, cumin powder, and black pepper powder. Some add a dash of lemon juice, a tablespoon of roasted peanuts, a tablespoon of grated coconut and 2 or 3 cloves of garlic.

3. Strain the paste or pulp into a large bowl and add 2 cups of water in it, or enough water for desired consistency.

Note: The watery mint sauce is best served chilled with pani puri.

- Writer is a restaurant manager at a branch of Chatori Gali in Dubai and an avid foodie