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Export 6 ingredients for grocery delivery
Step 1
Rinse cilantro under running water and shake off very well to get rid of the excess moisture. Cut down the stems and roots, discard them. Remove & discard mature stalks and keep the tender/ young ones. Roughly chop leaves & tender stalks.
Step 2
Peel the garlic and make sure they have not sprouted or begun to sprout.
Step 3
Remove the stalks of green chilies. If you prefer low heat, deseed the chilies.
Step 4
Add the peanuts, green chilies, salt, cumin and garlic to the base of the blender jar. If you can't eat spicy and pungent foods, you may start with a little piece of chili and 2 garlic cloves, adjust towards the end.
Step 5
Transfer coriander leaves, lemon juice and water. Start with only a few tablespoons of water.
Step 6
Blend the ingredients to a smooth cilantro chutney, scraping the sides every 30 to 40 seconds. Add more water only as required while blending.
Step 7
Chutney has to thick, of spreading consistency. If it is too thick add a tbsps more water.
Step 8
Taste test and add more salt, green chilies or lemon juice as required to taste.
Step 9
Transfer cilantro chutney to serving bowl. Serve with any snacks like pakora, samosa and sandwiches.
Step 10
Cover and refrigerate the leftovers for 4 days. You may optionally refresh the chutney the next day with few tbsps of thick yogurt. Give a good stir.
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