Mint Chutney

Thanks to Friend Nitu, I have a great recipe for a condimint I love. (couldn't resist the wit) 
Skhug is my all-time-fav condiment, but a nice mint chutney is a close runner-up.










INGREDIENTS:

2 cups of fresh coriander leaves, i use both leaves and stem ( waste not!!!) chopped
1 cup of mint leaves (for the mint , use just the leaves please)
8-10 green chillies (or to taste) chopped
6 flakes of garlic
2 tablespoon of chopped ginger
juice of 2 juicy limes
2 teaspoon of salt or to taste
4 teaspoons of sugar or to taste
1/2 teaspoon of citric acid crystals OR white vinegar (This is Nitu's Secret Ingredient)

METHOD:

In your blender put the following ingredients in this order…this way you dont have to use any water to blend your chutney. Adding water makes the chutney watery, and it spoils very quickly.
Lemon juice…garlic…pulse….. ginger…pulse…. green chillies…pulse…. coriander and mint leaves bit by bit…pulsing as you add it… . By now you should have a smooth puree. Add salt and sugar. Pour into a container and add the citric acid crystals and mix well. Check and correct seasoning. Refrigerate.
The perfect chutney for your sandwiches, snacks…samosas pakoras and almost everything!!

Note: This keeps for a fortnight in the fridge.

Now, of course, I get lazy and buy prepared jars of mint chutney.
Skhug is impossible to find, locally, but mint chutney is available from Golden India Restuarant & Grocery in Old Town.   
I prefer the Mirch Masal Brand, but Nirav is also fits the bill, nicely!