1 cup mint leaves
½ cup cilantro (coriander leaves), with tender stalks
½ teaspoon salt
¼ inch ginger, chopped
2 garlic cloves
1 green chili, deseeded
½ teaspoon cumin powder
½ teaspoon chaat masala (optional)
1 T. Yogurt
Rinse mint and remove leaves from stem. Use the cilantro leaves and tender stems.
Add all the chutney ingredients, except yogurt to a blender and grind until you have a smooth paste. Pour into a bowl and whisk in yogurt.
Mix well and taste to adjust salt. If you want to add a squeeze of lemon juice, add it now and stir.
Prepare tadka to pour on top. Heat oil in a small pan and add a pinch of mustard seeds, cumin seeds, urad dal, dried red chili and a few curry leaves. Cook until mustard seeds pop and curry leaves are crispy.