(मथुरा की हरी चटनी)
This chutney is a recipe passed down generations from the maternal side of my family. I vividly remember my नानी (maternal grandmother) grinding the coriander, raw mango and spices on her flat rough granite mortar, stopping every now and then to sprinkle some drops of water to assist the paste. It was the most delicious, lip smacking sauce there existed!
2 cups coriander leaves (de-stemmed)
1/2 cup mint leaves
1/2 inch ginger peeled and chopped
1/2 green chilli
1/2 tsp cumin seeds
Pinch of black salt
Pinch of Asofetida (hing)
Juice of 1 lemon/ dew chunks of green mango
1 tsp vegetable oil
1 tbsp of water
Salt to taste
Pound it continually adding ingredients one after another in a mortar and pestle for a more robust flavor.
Alternately, put it in a blender to get a smooth paste. I recommend the former, although it may take you longer.
Balance the flavor by adding more lime, and salt if needed.