Cilantro Mint Chutney

My Mom made this very often and we loved it! This chutney is so versatile. I'll list some of the ways you can use it at the end of the recipe

1 bunch fresh mint (about 2 cups)
1 bunch cilantro (about 4 cups)
1 tsp cumin seeds
1 clove garlic
Salt to taste
Juice of 1 lemon (or 1 tsp tamarind concentrate)

Wash and chop the herbs roughly
Smash the garlic clove
Blend all the ingredient together and season with salt to taste

Voila! :)

The many uses of this chutney-

1. Sandwiches- Simple but really yummy and great finger food when cut into tiny triangles
Butter 2 slices of bread, spread a little chutney and top with thin slices of cucumber. The butter prevents the bread from getting soggy!
Growing up this was a staple in our home. My sister got me hooked!
2. Sauce for mashed potatoes, samosas, rice, kebabs, roasted potatoes etc
3. Yogurt drink
Whisk about a tbsp into a glass of cold buttermilk (equal parts yogurt and water)

Variations

One of my favorite variations of this chutney is something my Mom would make for us. It goes really well with dosas (Savory Indian crepes) and idlis (Indian rice cakes)

Coconut Cilantro Chutney
All the above ingredients except the lemon juice. Add 2 tbsp of thick yogurt and 1 cup of shredded coconut to the blender.