Green chutney for chaats and sandwiches

I saw this recipe for spicy green cutney in one of tarla dala's cookbook. This chutney is generally used for making chaat items like bhel puri, papdi chaat etc, but it can also be used as a spicy spread in vegetable sandwich.

Here is the recipe to make around 1/4 cup of green chutney

Recipe Source: Tarla Dalal's cook book
Ingredients to make around 1/4 cup

Ingredients	Quantity	Notes/Comments
Pudina/Mint leaves	1/2 cup	-
Coriander leaves	1 cup	-
Green chilly	1 medium sized	-
Vegetable Oil	1/2 tsp	I used sunflower oil
Roasted cumin powder	1/2 tsp	-
Salt	to taste	around 1/8th tsp

Procedure
1. Wash pudina and coriander leaves separately.
2. In a pan/kadai, heat 1/2 tsp of oil, then add pudina, coriander leaves and green chily.
3. Saute till the leaves wilt a bit
4. Switch off the flame, allow it cool.
5. Grind to a smooth paste.
5. Transfer to a small bowl, add cumin powder and salt and mix well. Store in an air tight container. If refrigerated, it keeps well for a week.

Still not clear???? Scroll down for step wise pictures...