Ingredients

  • Coriander: 3 bunches
  • Mint: 1 bunch
  • Green chilies: 100–150 g
  • Garlic: 2 bulbs
  • Ginger: 100 g
  • Tomatoes: 3 medium (optional)
  • Lemon juice: ½ cup
  • Salt: 2–3 tbsp, to taste
  • Cumin: 2 tbsp
  • Water: as little as possible

Method

  1. Wash all vegetables and herbs thoroughly; dry them well.
  2. Chop everything into small pieces.
  3. Blend in batches with salt, cumin, and lemon juice.
  4. Add very little water to keep the paste thick.
  5. Transfer to clean, dry, food-safe containers.
  6. Refrigerate promptly and freeze extra portions for longer storage.

Important: Don’t store this mixture in large plastic bottles at room temperature or keep it for months in the fridge. Fresh herbs, garlic, and vegetables blended together can spoil, and lemon juice alone does not make them shelf-stable