Use as a dipping sauce wth Indian snacks like samosa, aloo pakora, paneer tikka, veg kabab, and dhokla
Ingredients
4 cups Coriander Leaves Approx (or cilantro, With stems, 200 grams)
4 Green jalapeno peppers or green Chilies peppers
1 inch Ginger
¼ cup Peanuts
1 teaspoon Sugar ½ teaspoon
½ teaspoon Black salt (Kala namak)
1 teaspoon Roasted Cumin Powder
1 teaspoon Chaat Masala
2 tablespoons
Lime Juice (or lemon juice)
1/4 to ½ cup Water
Preparation
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 it to a bowl and serve.
