Mint and coriander dip

Directions

1. Pluck the mint leaves from the steams. Chop and remove coriander's hard and thick steams from the back of the bunch(no need to pluck the leaves only as soft steams of coriander can also be used and have lots of flavour) Wash all the greens and chilies with enough water. Now add all the ingredients in a mixer jar and grind to make a smooth paste,add approx. 1/2 cup water while grinding if needed Take out the chutney in a jar,cover and keep refrigerated,easily stays fresh for minimum 2 weeks.
2. MY NOTES - 1-*Can also use lemon size ball of tamarind OR 3 tbsp of peeled and chopped raw mango instead of lemon juice. 2- Can substitute almonds with 2 tbsp of roasted peanuts or walnuts. 3-Spinach and almonds are added to make it smooth and creamy, to add nutrition and the oil from the nuts will also act as a preservative. 3- Sugar is added to balance the slightly bitter and strong taste of mint,if you are using only coriander leaves then can omit sugar. 4- Add 1 tbsp of chutney in 1/2 cup of yoghurt to make mint and yoghurt dip. 5-Love spicy food - then try adding 1-2 cloves and 4 peppercorns while grinding for a twist in the taste . Serving suggestions-can serve as a dip for snacks,spread for sandwiches or wraps and as a side dish too.