4cupCilantro or coriander leaves(With stems) Approx 200 grams
½teaspoonBlack salt (Kala namak)
1teaspoonRoasted cumin powder
2tablespoonsLemon juice or Lime juice
¼ - ½cupWater
Keep the cilantro into the bowl of water for 5-10 minutes and let the dirt settle at the bottom of the bowl. Then gently remove leaves, lightly squeeze to remove excess water, and add it to the blender jar. If your coriander leaves are really muddy, then you might have to repeat the process 2-3 times. Or if they are not that dirty then you can just rinse them.
Add all the ingredients into the blender (cilantro, peanuts, ginger, chilies, salt, sugar, black salt, chaat masala, and roasted cumin powder).
Freshly squeeze the lime or lemon juice.
Add little water. Don’t add too much water, it makes the chutney runny. Start with little, blend and add more if needed. Water quantity may vary depending on how much water is held on by leaves after washing/rinsing.
Blend until everything is smooth. Remove cilantro to a bowl and serve.
Adjust the number of green chilies as per your liking spice level.
If your blender is not powerful then you may need to grind peanuts into powder first then add the rest of the stuff. You may need to chop the chilies, and ginger into smaller pieces for an easier grinding process.
Storage: Store in an airtight glass container and keep in the fridge for 4-5 days. If you want to store for longer then you can freeze in silicone molds or ice cube trays and transfer to a freezer-safe ziplock bag. It stays good for up to 3 months.