Cilantro Mint Salsa( Dhaniya Pudina chutney) Gluten Free



Ingredients

1. Cilantro - 2 bunches .
2. Mint leaves- 1 bunch
3. Garlic- 4 pods
4. Serrano peppers- 4
5. Onion - 1 medium size
6. Lemons- 2
7. Tomato -1
8. Salt-1 teaspoon

Method:

1. Remove the stalks from the leaves from cilantro and mint. Discard the stalks . We will only use the leaves.Wash them in a colander under running water .Remove the excess water and put them on kitchen paper towel.
2. Cut onion, pepper,  tomato and garlic in small pieces. Squeeze the lemons and keep the juice aside. Remove any seeds of lemon.
3. Blend onion, tomato garlic and peppers. Once they get blended, gradually add cilatro and mint leaves. Blend well.
4. Now add lemon juice and salt and blend till the mixture becomes very smooth.
5. Remove in a decorative bowl and serve it with indian appetizers.
6. Keep it in a refrigerator.It remains good for 2 to 3 days.

Note:

1. Do not add any stalks as it will make the chutney bitter.
2. This chutney may be served with indian lunch or dinner.
3. You may use cilatro chutney  for the base of sandwich also.