Thoroughly wash and pat dry the Mint Leaves and Coriander Leaves; discard any tough stems and roughly chop the rest so they fit easily into the blender.
Add the herbs to a food processor or blender along with the Green Chilies (adjust number to your heat preference), a small piece of Ginger (peeled), and the Roasted Chana Dal for body and a pleasant nutty texture.
Sprinkle in the Roasted Cumin Powder along with a pinch of Sugar and Salt to balance the flavors before blending.
Squeeze in fresh Lemon Juice and pour in a little Water to help the blender run — start with a few tablespoons and add more if needed to reach your desired consistency.
Blend until smooth, stopping to scrape down the sides and pulse if you prefer a slightly coarse chutney; taste and adjust salt, sugar, lemon, or chilies as needed.
Transfer the chutney to a clean bowl or jar and refrigerate for at least 30 minutes to let the flavors meld, or serve immediately with samosas, kebabs, sandwiches, or as a dip.
