Prepare all the ingredients. Wash and trim the thick ends of coriander leaves. Wash the mint leaves and pick them from their stems. Peel the ginger and garlic.
1.5 Cup Mint Leaves (Pudina), 1.5 Cup Coriander Leaves (Dhania), ~1 Inch Piece of Ginger, 3-4 Cloves of Garlic
Combine the mint leaves, coriander leaves, green chillies, ginger and garlic in a blender and lightly pulse them.
Add cumin powder, kala namak (rock salt), chaat masala and lemon juice along with some water. You can also use amchur (dry mango powder) instead of chaat masala.
1 Teaspoon Cumin Powder (Jeera), 1 Teaspoon Chaat Masala, 1 Teaspoon Rock Salt (Kala Namak), 1 Tablespoon Lemon Juice
Blend the ingredients together till they form a smooth paste.
Mint Coriander Chutney is ready. You can store it in the refrigerator in a clean airtight container for upto a week.