1green chili,chopped (increasing the number of green chilies will increase the heat in the chutney. for a hotter and spicier version, you can add 2 green chilies)
½teaspoondry pomegranate seeds(anardana) - substitute dry mango powder (amchur) or lemon juice or raw mango instead of dry pomegranate seeds. adjust accordingly.
black salt or rock salt (edible and food grade), as required
1 or 2tablespoonof water to grind the chutney
Instructions
Rinse and chop the mint and coriander leaves.
Peel and rinse the onion. Chop roughly.
Rinse and chop the tomatoes roughly.
Rinse and peel the radish. Chop the radish.
Add these veggies, ginger, garlic in a chutney grinder or small blender.
Also add all pomegranate seeds, salt, green chilies.
Add 1 or 2 tbsp water and grind the ingredients till smooth.
Remove the chutney in a bowl and serve as a side dish with Indian starters or snacks.
This chutney stays good in the fridge for 3-4 days.