Recipe

Instructions:
(1)            Preparation:
First, take coriander leaves and clean them with water.
Cut them into big pieces with their twigs.
(2)            Regular Green Chutney:
Take a mixture jar.
Add green chillies, capsicum, chopped coriander, ginger, salt as per taste, jaggery for sweetness, ice cubes, and lemon juice.
Now, grind them properly and our regular green chutney is ready.
(3)            Green Chutney for Starters:
Take spicy green chillies, ginger, mint leaves, coriander leaves, Besson's Sev, curd, salt as per taste, and ice cubes.
Now, take a thick curd and tear it up.
After the procedure of tearing apart, add our chutney to the curd.
Now, mix them properly. Our green chutney for starters is ready.
(4)            Green chutney for Khaman, Sev Khamani, and Khandvi:
Add the jaggery, lemon juice, green chilies, coriander, and mint leaves. Season with salt to taste.
Now, grind them a little bit. Now, add the already-prepared Khaman to it.
Now, add cold water and, again, grind them properly.
After grinding them, serve them in a bowl.
Our green chutney served for Khaman, Sev Khamani, and Khandvi is ready.
(5)            Green chutney for sandwiches:
Take spicy green chillies, ginger, jaggery, sliced bread, salt as per taste, coriander leaves, ice cubes, and lemon juice. Now, grind them properly.
Now, serve them in a bowl. Our green chutney for the sandwich is ready.
Tips:
 Clean coriander leaves thoroughly before use.
Include coriander twigs for flavours.
Use fresh lemon juice for flavour.
Cautions: 
 Avoid splattering when grinding.’
Don't add too much water for Khaman chutney