Tomato Mint Coriander Chutney (Salsa) | Vegan & GF | Easy dips

Saw this rather interesting Salsa / dip at a Medical Practitioners website and noticed that most of the recipes didn't contain any fat / oil and worked on the basis of vegetables releasing their own liquid and that helped in cooking. I tried a few recipes from that website, and this is one we loved a lot. 

Pair it up with pretty much anything from crudités to nachos to wafers or even chapati / tortillas. Its vegan, Gluten Free and fat free - couldn't ask for more, isnt it?

Tomato Mint Coriander Chutney (Salsa) - Vegan, Gluten Free & Fat free

Source : here

What you need:

• 3 cups fresh coriander (cilantro), washed and de-stemmed
• 2 cups fresh mint leaves, washed and de-stemmed
• 4 dark green chilies (I used mild variety)
• 5 grams ginger (about 1 tsp)
• juice of 1 lemon
• salt to taste (Approx 1/2 tsp)
• 2 medium sized tomatoes
• water - approx 1/4 cup (use if needed)

Optional Addons:

• black salt
• 1/2 medium-sized red onion - didn't use
• 2 cloves of garlic - didn't use

How to make:

1. Add the ingredients into a blender and blend them to make chutney.
2. You might have to stop a few times to push the ingredients down towards the blades. Add a little water if required. Squeeze lemon at the end and mix well.
3. Store in the refrigerator for up to 10 days or freeze.

This goes to BM # 72 under Dips / Chutneys