Cilantro Chutney (Coriander Chutney)

Yield: 6

A fresh, spiced Indian condiment of blended cilantro, garlic, and green chilli with roasted peanuts and cumin.

3 tablespoons roasted peanuts (or roasted chana dal or desiccated coconut)	Rinse & chop cilantro, peel garlic, destem chilies	Blend to smooth chutney, scraping sides, 30–40 sec	Adjust consistency & taste, transfer to bowl
1 to 2 green chilies (adjust to taste, deseed for low heat)
½ teaspoon salt (or ¼ teaspoon salt & ⅛ teaspoon kala namak)
1½ teaspoon roasted cumin powder (or 2 teaspoons roasted cumin seeds)
2 to 3 medium garlic cloves (adjust to taste)
3 cups / 75 g cilantro (coriander leaves with tender stalks)
1 tablespoon lemon juice (or chaat masala as required)
2 to 4 tablespoons / 30–60 ml cold water (use as little as possible)

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