Coriander and mint chutney

A simple refreshing twist on a coriander chutney
This is a recipe like many others that came into existence 1 hot summer morning...with time to kill and a bounty of coriander and mint...this recipe was born and to my complete surprise was loved by my family and also others who are used to food tasting a certain way...so i'm eager to know what u may think of this one !
Refreshing coriander chutney
A big hand full of coriander leaves
A big handfull of mint/pudina leaves
A teeny clove of garlic
a half cup of fried bengal gram (pottu kadalai)
Squeeze of half a lemon
Rock Salt to taste
3 green chillies(de seeded-optional)
water to grind
Method:-
 Please ensure that the coriander and mint are thoroughly washed and drained,please include the coriander stems...full of flavour :)
You may either use a blender or your faithful grinding stone,add all the ingridients,except the lemon ,pulse it if using a blender adding a little water at a time,until you reach the consistency of your choice...we prefer a paste that is neither runny nor too coarse.
If you are using a grinding stone,the chutney develops into a paste as fast as the hand moves,a totally different experience!
Taste at this stage,to adjust seasoning and spice...add the lime/lemon juice a bit at a time,tasting a teeny bit at every point...we like it quite lemony :)))
It's ready to eat at this stage,if you want to store it ,it keeps well in a tightly closed dish,in the refrigerator for a couple of days.
We like it as an accompaniment to idlis,dosas,uthappams or with bread..it makes a light refeshing sandwich
don't forget to smile while making it ;D