Spinach and Coriander Green Chutney Recipe
200 grams baby spinach
50 grams fresh coriander leaves
1-2 fresh green chillies (adjust to taste)
Sea salt to taste
Juice of 1-2 lemons
Water as needed
Wash the baby spinach and coriander leaves thoroughly under running water to remove any dirt.
Take small amounts of spinach and coriander leaves and put them into a blender. Add a small amount of water (just enough to help with blending). Blend the mixture until it is smooth. You may need to stop and scrape down the sides of the blender a few times.
Once the spinach and coriander are blended smoothly, add fresh green chillies, sea salt, and lemon juice to the blender.
Blend the mixture again until all the ingredients are well combined and smooth. Taste the chutney and adjust the salt, chilli, and lemon juice according to your preference.
Transfer the chutney to an airtight bottle or container. Refrigerate the chutney. It can be stored for up to a week.
This chutney goes well with bhel, pakoras, samosas, sandwiches, and other snacks.
Use it as a spread, dip, or accompaniment to add a fresh, healthy, and flavour to your meals.
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