Step 1

Remove all the hard stems/stalks from the cilantro, the tender ones are okay to have and then wash the cilantro.

Step 2

To a blender add the cilantro leaves, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Also add in lemon juice and sugar.Add yogurt to the blender. I have used vegan yogurt here in this recipe (plain almond milk yogurt). You can also use plain milk yogurt.

Step 3

Blend it all together to a smooth consistency. If your chutney has a runny consistency, you may add a teaspoon of sev or peanuts to the chutney to make it thicker. Add 1 teaspoon at a time and then go from there.

Step 4

Keep this cilantro chutney refrigerated and use it as needed. You can also freeze the chutney.