Coriander and Mint chutney

Am not so crazy about the time change . I just feel we have hardly any daylight. Well not the best thing when you get your creative juices going at 4 pm on a cloudy evening with hardly any day light.  It has been on my mind forever to start using my camera the way it should be used  - to understand light better and to use it to my advantage. I started reading - Plate to Pixel - digital food photography and styling by Helene Dujardin. Love the way she explains every aspect of capturing the food and sharing it thru photography. You must visit her blog- its spectacular. 

After I spent a few hours reading , my hands were itching to try something new with my camera. It was 4pm on a cloudy day with hardly any day light, I had made some coriander mint chutney that afternoon, I got out my camera and started using different combinations of settings. I was really happy with the outcome and am glad to use the pixs. Am looking fwd to more learning and rediscovering my camera.  Any photography tips and advise are welcome. 

You will need
a big bunch of coriander leaves
a small bunch of mint leaves (optional)
small tomato (optional)
2-3 tsp lime juice or  2 tbsp of tamarind paste
1 tbsp cumin seeds
2 tbsp sugar or jaggery
7-8 green chillies
1-2 garlic pod 
1-2 tsp dried cranberries (optional)
1/4 th inch grated ginger (optional)
salt per taste

Add all the ingredients in the blender add some water ( not much - you don't want the chutney to be watery consistency) blend till it is nice and smooth...almost creamy. Use it with parathas or sandwich or in bhel puri, sev puri and dahi vada.

This is a very multi- purpose chutney - adds the oomph in a meal !! One of my favorite use is with grilled cheese sandwich.....add a slice of cheese and a tbsp of chutney between two slices of bread and grill....it is a simple and divine snack - add some chips and a glass of mango lassi and you got a meal.  You can store this in your refrigerator for 2-3 weeks.