Dips I Chutneys I Pickles Keto - Paleo - Diabetic Friendly


1/2 Cup Coriander Leaves
1/4 Cup Mint Leaves
1-2 Green Chillies
1 Inch Ginger
3-4 Garlic Cloves
1 String Curry Leaves
Salt as per taste
Water to grind
1/2 Lemon Juice


  • Wash all the ingredients very well under water (except the last 3 on the list). Drain all the water. Since we are using raw veggies and will be consuming this chutney raw, don’t skip this step.
  • Transfer this to your chutney grinder. Don’t stuff your grinder. You can do this in batches too if you are making this in bulk.
  • Add Salt and a few tablespoons of water. Use filtered water.
  • To increase the quantity, you can also add tomato, onion, capsicum, raw mango or spinach leaves.
  • Grind into a smooth paste, adding water if required until you get a smooth consistency.
  • Transfer to a bowl and add Lemon juice to this. You can clean the mixer jar and use that water to adjust the consistency of the chutney.
  • The chutney shouldn’t be too watery and nor should it be too thick. Pouring consistency is ideal.
  • You can make this Chutney in bulk and store it in your refrigerator for months. You don’t even need to store in an airtight container. I simply store the ceramic bowl as it is in the fridge. After a few days it will get dehydrated. Simply add some cold filtered water and the chutney will taste and look fresh as ever.
  • Enjoy this with your favorite snacks and chaat recipes.

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