mango coriander chutney

This chutney is little sweet, tangy and spicy at the same time, one chutney and many uses. Can have this chutney as a dip or apply them on your toast or even goes well with rice with some side curries. Chutneys can be either wet or dry to coarse to fine texture. They are made into so many variations.

Ingredients:

2 cups coriander leaves/ dhaniya
1 cup mint leaves/ pudina
1 small mango
2-3 green chillies
1 garlic clove
pinch of asafoetida
salt to taste
water

Method:

•  Wash and chop coriander, mint leaves, green chillies and mango.
• In a grinder grind everything together and make to a coarse to fine paste as per your choice. Add water as needed.
• Take it in a bowl and add salt.
• It stays good in fridge for a week.