Mint- Coriander Chutney (and freezing tips)

It's green, it's beautiful, it's yummy, it's no cook and easy to prepare and it pairs up with as many snacks as you can think of !!
This delicious mint-coriander chutney makes a perfect dip for so many snacks such as Bread pakoda, Dhokla and Rawa dhokla, Pyaaz ki bhajiya, Potato Cutlets, Samosa, Kachori and what not !! It has always been a favorite in my house and a spoonful can also be eaten as a side with a usual Indian platter. I remember as a kid eating big spoonfuls of just the chutney, which used to fire up my taste buds, but tasted awesomely good.

This post is to prepare sinfully delicious green chutney (that's how it has been prepared by my grandmother and my mom and I have always loved this) and how to freeze the chutney for future use (as in my case where I don't have access to fresh mint and coriander everyday unlike in India).

Ingredients:

Mint leaves: 2 cups
Coriander leaves: 1.5 cups
Salt to taste
Red chilli powder to taste
Lemon juice of one lemon
Onion (chopped): 1
Green chilli (chopped): 1 (or more if required)

1. Remove the mint leaves from the stems and wash thoroughly. Chop and add to the grinder.
2. Wash the coriander leaves thoroughly with tender stems and chop and add to the grinder as well. 
    
   
3. Add the chopped onion and green chilli to the mixer. Add the salt, red chilli powder and lemon juice and add little water. Grind to a fine consistency and remove in a bowl. 
   
4. This chutney stays good in the refrigerator for about 8-10 days and can even be frozen for later use. Pour the chutney into ice trays and freeze for a day. 
    
   
5. When they are frozen, take out the cubes and store in ziplock freezer bags and get chutney with your snacks all year round. 

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