Pluck the leaves and tender stems from the coriander bunch.
Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used.
Rinse both the coriander leaves and mint leaves very well in a colander or strainer with water. Drain all the water.
Roughly chop them. Keep the other ingredients required for the chutney also aside.
Making Cilantro Mint Chutney
In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.
Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.
You can serve this chutney as a dipping sauce with various varieties of pakora, samosa, kachori, vada varieties etc.
You can also use to make spicy sandwiches. Simply make a thick chutney by adding less water and use as a spread on the sandwiches.
Use the chutney to make various Indian chaat snacks like bhel puri, sev puri, ragda pattice, chana chaat etc.
Green chilies can be added less or more according to your taste buds. Add more chillies if you want the chutney to be spicy.
To make a thick chutney add less water. Adjust the consistency by adding a bit less or more water. But keep in mind not to make the consistency runny or watery as this will dilute the flavors.
If in case, the chutney becomes salty, a quick tip is to add some roasted peanuts or some desiccated unsweetened coconut and blend. Add water as needed while blending. You can also add some more cilantro leaves.
Use fresh, tender cilantro and mint leaves when making this chutney.