To make Vrat Wali Hari Chutney, wash 1 cup each of fresh coriander and mint leaves. In a blender, combine these leaves with 2 green chilies, 1 tsp of rock salt, 1 tsp of cumin seeds, 1 tbsp of lemon juice, and a piece of ginger. Blend until smooth, adding a little water if needed for consistency. Adjust seasoning to taste.

Yes, Vrat Wali Hari Chutney is completely vegan as it contains only plant-based ingredients. It's a great addition to your meals during Navratri or any time you want a fresh, flavorful condiment.

If you prefer a milder flavor, you can substitute green chilies with a small amount of bell pepper or omit them entirely. Alternatively, you can use a pinch of red chili powder for a different heat level.

Store Vrat Wali Hari Chutney in an airtight container in the refrigerator. It can last for up to a week. For longer storage, consider freezing it in ice cube trays and transferring the cubes to a zip-lock bag for up to 3 months.

Vrat Wali Hari Chutney pairs wonderfully with a variety of snacks such as samosas, kachoris, or even as a dip for fresh vegetables. It can also enhance the flavor of fasting meals like boiled potatoes or fruit salads.