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Curry Leaves Green Chili Chutney

Step 1
Wash curry leaves from 5-6 sprigs with 6-7 green chilies.

Put them in a mixer grinder, and add one tsp apple cider vinegar, four garlic pods, 1/2-inch ginger, two tbsp lemon juice, and a little black salt to taste.

Step 2

Grind the ingredients to a smooth paste, and add a little water if required to maintain the texture. Put the spicy aromatic chutney into a serving bowl and ready to enjoy with your lunch menu of the day.

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