Green Tomato Chutney (Tomatillo Dip) - cooking recipe

Ingredients

6 -8 small green tomatoes (raw) or 6 -8 tomatillos
3 -4 green chilies
9 -10 mint leaves
1/4 cup chopped coriander leaves
2 -3 slices ginger
1 teaspoon roasted cumin seeds
1 teaspoon jaggery (optional)
1/2 teaspoon olive oil
salt

Preparation

Put all the ingredients in the blender. Blend to form a nice paste. I didn't add any water as the water from tomatoes will be enough.
Once ready, store in an air-tight container. Stays fresh in a refrigerator for 2-3 days. Freeze it if you wish to keep it longer.