Cilantro Chutney (Coriander Chutney)

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3 cups cilantro ((coriander leaves with tender stalks, 75 grams))

1 to 2 green chilies ((adjust to taste, deseed for low heat))

1½ teaspoon roasted cumin powder ((or 2 teaspoons roasted cumin seeds))

2 to 3 medium garlic cloves ((adjust to taste))

½ teaspoon salt ((or ¼ teaspoon salt & ⅛ teaspoon kala namak))

1 tablespoon lemon juice ((or chaat masala as required))

4 to 6 tablespoons cold water

3 tablespoons roasted peanuts ((or roasted chana dal or desicatted coconut))

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.
Peel the garlic and make sure they have not sprouted or begun to sprout.
Remove the stalks of green chilies. If you prefer low heat, deseed the chilies.
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.
Transfer coriander leaves, lemon juice and water. Start with only a few tablespoons of water.
Blend the ingredients to a smooth cilantro chutney, scraping the sides every 30 to 40 seconds. Add more water only as required while blending.
Chutney has to thick, of spreading consistency. If it is too thick add a tbsps more water.
Taste test and add more salt, green chilies or lemon juice as required to taste.
Transfer cilantro chutney to serving bowl. Serve with any snacks like pakora, samosa and sandwiches.
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.