Salt to taste **Be careful chaat masala has already salt in it
¼teaspoonBlack salt (Kala namak)
Keep the cilantro in the bowl of water for 5-10 minutes and let the dirt settle at the bottom of the bowl. Then gently remove leaves, lightly squeeze to remove excess water, and add it to the blender jar. If your coriander leaves are really muddy, then you might have to repeat the process 2-3 times. Or if they are not that dirty then you can just rinse them.
Repeat the same for mint leaves.
Add all the ingredients to a blender and blend until everything is smooth.
Don’t add too much water, it makes the chutney runny. Start with a little, blend and add more if needed.
Water quantity may vary depending on how much water is held on by leaves after washing/rinsing.
Adjust the number of green chilies as per your liking spice level.